Asian-Marinated Tofu Buddha Bowl with Lemon-Tahini Dressing

Asian-Marinated Tofu Buddha Bowl with Lemon-Tahini Dressing

Tofu marinade

  • 2 tbsp NAKANO Seasoned Rice Vinegar* (*Please note you can also swap for NAKANO Roasted Garlic Rice Vinegar per your preference)
  • 1/4 cup tamari
  • 1 tbsp sesame oil
  • 2 tsp chili paste
  • 2 garlic cloves, diced

Buddha bowl

  • 3 cups brown rice, cooked (*Please note that 1 1/2 lb. boneless, skinless chicken or 1 1/2 lb. top sirloin steak can be substituted in this recipe per your preference)
  • 2 blocks extra-firm tofu*, pressed and cut into 1” inch cubes
  • 2 cups fresh, shredded carrot
  • 2 cups broccoli, cooked and cut into small florets
  • 2 tsp sesame seeds, toasted

Lemon-tahini dressing

  • 1 tbsp NAKANO Natural Rice Vinegar* (*Please note you can also swap for 1 tbsp NAKANO Organic Natural Rice Vinegar per your preference)
  • 2 tbsp tahini
  • 3 tbsp sesame oil
  • 1 tbsp tamari
  • 1 tbsp maple syrup
  • 1 garlic clove, grated
  • 1 tsp ginger
  • 2 tbsp lemon juice
  1. Tofu marinade: In a small bowl, whisk together all tofu marinade ingredients. Add tofu to the bowl and place the bowl in the refrigerator to marinate for 10-20 minutes.
  2. Buddha bowl: Preheat oven to 400-degrees F and arrange marinated tofu in a single layer on a lined baking sheet. Bake tofu for 40 minutes, tossing half way. Assemble bowls with carrots, broccoli, baked tofu, brown rice and sesame seeds.
  3. Lemon-tahini dressing: In a medium bowl, whisk together lemon tahini ingredients until completely combined. Top each bowl with desired amount of dressing.

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