2tbspNAKANO Seasoned Rice Vinegar**Please note you can also swap for NAKANO Roasted Garlic Rice Vinegar per your preference
1/4cuptamari
1tbspsesame oil
2tspchili paste
2garlic cloves, diced
Buddha bowl
3cupsbrown 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
2blocksextra-firm tofu*, pressed and cut into 1” inch cubes
2cupsfresh, shredded carrot
2cupsbroccoli, cooked and cut into small florets
2tspsesame seeds, toasted
Lemon-tahini dressing
1tbspNAKANO Natural Rice Vinegar**Please note you can also swap for 1 tbsp NAKANO Organic Natural Rice Vinegar per your preference
2tbsptahini
3tbspsesame oil
1tbsptamari
1tbspmaple syrup
1garlic clove, grated
1tspginger
2tbsplemon juice
Instructions
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.
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.
Lemon-tahini dressing: In a medium bowl, whisk together lemon tahini ingredients until completely combined. Top each bowl with desired amount of dressing.