Culinary Asian Buddha Bowl with Lemon-Tahini Dressing By Radio Power Strike On Jun 29, 2022 0 Share Prep time: 20 minutes Cook time: 10 minutes Servings: 6 Tofu Marinade: 2 tablespoons NAKANO Seasoned Rice Vinegar or NAKANO Roasted Garlic Rice Vinegar 1/4 cup tamari (Japanese soy sauce) 1 tablespoon sesame oil 2 teaspoons chili paste 2 garlic cloves, diced 2 blocks extra-firm tofu, pressed and cut into 1-inch cubes nonstick cooking spray wooden skewers, soaked in water Buddha Bowl: 2 cups fresh, shredded carrot 2 cups broccoli, cooked and cut into small florets 3 cups brown rice, cooked 2 teaspoons sesame seeds, toasted Lemon-Tahini Dressing: 1 tablespoon NAKANO Natural Rice Vinegar or NAKANO Organic Natural Rice Vinegar 2 tablespoons tahini (sesame seed paste) 3 tablespoons sesame oil 1 tablespoon tamari (Japanese soy sauce) 1 tablespoon maple syrup 1 garlic clove, grated 1 teaspoon grated ginger 2 tablespoons lemon juice To make Tofu Marinade: In small bowl, whisk rice vinegar, tamari, sesame oil, chili paste and diced garlic. Add tofu to bowl and place in refrigerator 10-20 minutes to allow tofu to marinate. Before lighting grill, spray with nonstick cooking spray then heat grill to medium-high heat. Remove tofu from marinade and thread on skewers. Grill each skewer 10 minutes, turning midway, or to desired doneness. To make Buddha Bowl: In six bowls, evenly combine carrots, broccoli, baked tofu, brown rice and sesame seeds. To make Lemon-Tahini Dressing: In medium bowl, whisk rice vinegar, tahini, sesame oil, tamari, maple syrup, garlic, ginger and lemon juice until combined. Top each bowl with dressing, as desired. Substitutions: Tofu can be substituted with 1 1/2 pounds boneless, skinless chicken or top sirloin steak. 0 Share FacebookTwitterGoogle+ReddItWhatsAppPinterestEmail