Crispy Tofu Buddha Bowl with Ponzu Sauce & Sesame Seeds Recipe
Use up all veggies in your refrigerator with this Japanese inspired Crispy Tofu Buddha Bowl with either a homemade or store-bought Ponzu Sauce and Sesame Seeds. For extra protein, add an hard boiled egg to the bowl.
2-3cupscooked quinoaor other grain of choice (for low carb, choose a base of greens)
For the VEGGIES
4-6cups vegetables of choice: lettuce, kale, shredded carrot, steamed broccoli, roasted butternut squash, sliced cucumbers, shredded cabbage, garbanzo beans, tomatoes, sliced bell pepper, etc.
For the PROTEIN
14ouncestofuextra firm
3tablespoonslow sodium soy sauce
1tablespooncooking oil
For the SAUCE
1/2cup low sodium soy sauce
1/2 cupcitrus juicelemon and/or orange juice
2tablespoonswater
1teaspoonlemon zest
2tablespoonsmirin
For the CRUNCH
4teaspoonssesame seedstoasted in dry pan until fragrant
Instructions
Ponzu Sauce
To make the Ponzu sauce, whisk all the ingredients together. Give it a taste. Is it tangy, salty, but still slightly sweet? Feel free to add more sugar. If it's too salty add more water.
Crispy Tofu
Place the tofu block on a plate lined with a couple pieces of paper towel. Place another plate on top of the tofu. Stack on something heavy, like a couple cans of soup. Let sit 15 minutes. Drain and discard water. Slice tofu into 1/2" slices. Pat the tofu very dry on both sides. Brush soy sauce on both sides of each slice of tofu.
Heat a frying pan with the cooking oil on medium-high heat, until shimmering. Carefully add the tofu slices. Pan-fry for 2 minutes, until golden brown. Brush on more soy sauce. Flip tofu slice and fry an additional 1 minute. Brush on more soy sauce.
Assemble Buddha Bowl
Get four large bowls ready. Add to bowl: Grains, veggies, tofu. Drizzle on sauce. Sprinkle on sesame seeds.