Thai Basil Tofu Buddha Bowl

This colorful Thai Basil Tofu Buddha Bowl combines fresh vegetables with protein-rich tofu for a tasty and wholesome meal. The dish features a mix of vibrant textures and an aromatic Thai basil sauce, creating a delightful flavor experience. Its quick preparation makes it a great choice for a healthy lunch or dinner. The recipe is adaptable, allowing for personalization according to taste preferences. A wonderful introduction to tofu or a new twist for those already familiar, this bowl is a delightful culinary adventure.

Ingredients

• 1 block extra-firm tofu, pressed and cubed
• 2 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 tsp cornstarch
• 2 cloves garlic, minced
• 1 Tbsp fresh ginger, grated
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1/2 cup Thai basil leaves
• 2 Tbsp soy sauce
• 1 Tbsp brown sugar
• 1 Tbsp rice vinegar
• 1 Tbsp chili paste
• 1 Tbsp cornstarch
• 1/4 cup water
• 2 cups cooked rice

Instructions

1. Press tofu to remove excess water, then cut into cubes.
2. In a small bowl, mix 2 Tbsp soy sauce, sesame oil, and 1 tsp cornstarch. Toss tofu cubes in the mixture and marinate for 15 min.
3. Heat sesame oil in a pan over medium heat. Add tofu cubes and cook until golden brown on all sides, about 10 min. Remove from pan and set aside.
4. In the same pan, add garlic and ginger, sauté for 1-2 min until fragrant.
5. Add bell peppers and broccoli, stir-fry for 3-4 min until vegetables are tender-crisp.
6. In a separate bowl, mix 2 Tbsp soy sauce, brown sugar, rice vinegar, chili paste, 1 Tbsp cornstarch, and water until smooth.
7. Pour the sauce into the pan with the vegetables and bring to a simmer. Add tofu and Thai basil leaves, stir to combine thoroughly.
8. Serve the tofu and vegetable mixture over cooked rice.

Keywords: Healthy, Flavorful, Quick, MainCourse, Thai

Spice Rack: Soy Sauce, Sesame Oil, Garlic, Ginger, Chili Paste

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