Vegan

Miso-Ginger Buddha Bowl

Name: Miso-Ginger Buddha Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Asian-inspired
Ingredients: 1 block (14 oz) extra-firm tofu, pressed and cubed; 2 tbsp cornstarch; 2 tbsp neutral oil; 1 cup shredded carrot; 1/4 cup rice vinegar; 1 tbsp sugar; 2 cups cooked short-grain rice; 1 cup shredded red cabbage; 1 avocado, sliced; 2 tbsp white miso paste; 1 tbsp grated fresh ginger; 1 tbsp maple syrup; 1 tbsp rice vinegar (for dressing); 2 tbsp water; 1 tsp toasted sesame oil; Sesame seeds, to finish

Crispy cornstarch-dredged tofu over rice, with quick-pickled carrot and an umami-loaded miso dressing you'll want on everything else you own.

25 mintotal time

2servings

420calories / serving

Vegandiet

Method

Toss the cubed tofu with cornstarch until evenly coated. Pan-fry in oil over medium-high heat, turning occasionally, until golden and crisp on all sides, about 8–10 minutes.
While the tofu cooks, combine shredded carrot, 1/4 cup rice vinegar, and sugar in a small bowl. Let sit at room temperature to quick-pickle.
Whisk together miso paste, ginger, maple syrup, 1 tbsp rice vinegar, water, and sesame oil until smooth — this is your dressing.
Divide rice between two bowls. Top with crispy tofu, pickled carrot, cabbage, and avocado.
Drizzle generously with miso-ginger dressing and finish with sesame seeds.