Serves 2
90 min
Tofu Buddha Bowl with Ginger-Soy Dressing
Recipe GLPR5d6340505c4002
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.
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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.
