Brown Rice Buddha Bowl

Course Lunch, Main Course
Cuisine macro, vegetarian
Keyword brown, rice, vegetables


  • 1 block block firm tofu cut into 6 slices
  • Sea salt 
  • 2 tablespoons toasted sesame seeds
  • 1-2 teaspoons grated fresh ginger
  • 1-2 cloves of garlic crushed
  • 1 small red chilli seeded and diced (optional)
  • 2 tablespoons sesame oil
  • 8 spring onions  finely sliced
  • 2 cups cooked brown rice
  • ¼ cup water (enough to just cover the bottom of the pan)
  • 1 head broccoli cut into small florets and blanched
  • 1 cup edamame (soya) beans and blanched
  • 1-2 tablespoons chopped cilantro
  • 1 lime cut into wedges


  • 2 tablespoons peanut butter
  • 1-2 teaspoons tamari
  • 1 dash sesame oil
  • 1 dash mirin
  • 1 tablespoon maple syrup
  • Juice of half a lime
  • Few tablespoons of wáter


  • Lightly rub each side of the sliced tofu with a little sea salt and set aside.
  • Place the dressing ingredients into a blender. Blend to a smooth creamy texture. Add a little more water if necessary. Place into a small serving bowl. Scatter with sesame seeds
  • Place the sesame oil into a pan. Add the tofu. Warm the oil and fry for a few minutes or until golden. Turn the tofu over and repeat. Remove the tofu from the pan and place on a plate. Add a few drops of tamari to each one. *Tofu can also be steamed in a steamer if preferred.
  • Place the pan back on the stove and add the ginger, garlic and chili. You might need to add a touch more oil. Sauté for a minute.
  • Add the spring onions and saute for another minute. Add the rice and a little water. Cover with a lid and steam for about 3 minutes or until warmed through. Mix gently.
  • Add the blanched broccoli and edamame and season with a dash of tamari. Mix gently.
  • Divide into 2 large noodle bowls.
  • Top with the tofu and scatter with chopped cilantro and toasted sesame seeds. Serve with the peanut butter sauce and wedges of limes.