Tofu Buddha Bowl with Ginger-Soy Dressing

Name: Tofu Buddha Bowl with Ginger-Soy Dressing
Prep time: 30 min
Cook time: 45 min
Total time: 90 min
Yield: 2
Cuisine: Asian
Ingredients: 2 tablespoons fresh ginger, peeled and grated; 2 cloves garlic, minced; 5 tablespoons rice vinegar; 2 tablespoons sesame oil; 1 tablespoon soy sauce; 2 tablespoons sweet soy sauce (kecap manis); ¼ cup plus 2 tablespoons vegetable oil; 1½ cups cooked barley; 1 to 2 teaspoons hoisin sauce; ½ block firm tofu, drained and grated; 3 cups mixed greens; 1 cup red cabbage, sliced thinly; 1 medium zucchini, peeled and shaved into ribbons; 1 medium carrot, peeled and shaved into ribbons; 1 ripe avocado, sliced

Recipe GLPR5d6340505c4002

Asian

Salad

90 min

800 cal

Servings: 2

Microwave

Stovetop

SNAP eligible

A vibrant and nourishing Buddha bowl featuring gently warmed firm tofu and barley, topped with fresh seasonal vegetables and a silky ginger-soy dressing. This plant-based bowl is packed with wholesome grains, crisp raw vegetables, and creamy avocado, all brought together with an aromatic Asian-inspired sauce made from fresh ginger, garlic, and a balance of soy and sesame flavors.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

2 tablespoons fresh ginger, peeled and grated

2 cloves garlic, minced

5 tablespoons rice vinegar

2 tablespoons sesame oil

1 tablespoon soy sauce

2 tablespoons sweet soy sauce (kecap manis)

¼ cup plus 2 tablespoons vegetable oil

1½ cups cooked barley

1 to 2 teaspoons hoisin sauce

½ block firm tofu, drained and grated

3 cups mixed greens

1 cup red cabbage, sliced thinly

1 medium zucchini, peeled and shaved into ribbons

1 medium carrot, peeled and shaved into ribbons

1 ripe avocado, sliced

Directions

Prepare the dressing by combining the grated ginger, minced garlic, rice vinegar, sesame oil, soy sauce, sweet soy sauce, and vegetable oil in a blender or food processor. Blend until completely smooth. Transfer to a small bowl and set aside. The dressing makes approximately 1 cup.
If you haven't already cooked the barley, prepare it according to package directions and set aside. Warm the cooked barley in a skillet or microwave, then toss it gently with the hoisin sauce until well coated.
Warm the grated tofu in a skillet over medium heat for 3-4 minutes, stirring occasionally, until heated through. This step is optional but helps bring out the tofu's subtle flavors.
Create two Buddha bowls by arranging the mixed greens as the base on each plate. Layer the red cabbage over the greens, then top with the warm hoisin-coated barley and the warm tofu.
Arrange the zucchini and carrot ribbons around the perimeter of each bowl. Add the avocado slices to the side of each bowl.
Drizzle the ginger-soy dressing over the top of each bowl just before serving. You may not use all the dressing; store any extra in an airtight container in the refrigerator for up to one week.

Comments

Grocery List Plus Editorial Staff4

The ingredient list is available at any Charlotte chain, though sweet soy sauce and hoisin may require a quick stop at Kroger or Harris Teeter's Asian aisle if your local Food Lion or Walmart has a lighter selection. Barley and tofu are standard across all banners now. At roughly $8–$10 per serving, the cost is reasonable but edges toward mid-range due to the avocado and small portion size; this is a "two people" bowl, not a crowd meal. The stated 90 minutes is honest if you're cooking barley from scratch, but most cooks will skip that step or use quick-cook barley to land closer to 30–40 minutes, so the recipe oversells its own time. This is a single-night dish—the greens wilt once dressed, the avocado browns, and leftovers do not reheat well, so plan to make it fresh or be comfortable with a sad bowl by day two.