Tofu, Courgette and Rice Buddha Bowl

Name: Tofu, Courgette and Rice Buddha Bowl
Cuisine: British
Ingredients: 1 egg - soft boiled; Tofu - pressed; Ginger; 2 garlic cloves; 1 courgette; 1 small onion; 3 little carrots; Spring greens; Brown rice; Soy sauce; Roasted sesame oil; Lime; 2 table spoons peanut butter; 2 table spoons tahini; 1 garlic clove; Soy sauce; Roasted sesame oil; 1 cm ginger; Chilli flakes; Water to blend

shalyntrisha @cook_13289124

Tofu, Courgette and Rice Buddha Bowl

shalyntrisha @cook_13289124

Saved

Ingredients

1egg - soft boiled
Tofu - pressed
Ginger
2garlic cloves
1courgette
1small onion
3little carrots
Spring greens
Brown rice
Soy sauce
Roasted sesame oil
Lime
Peanut dressing
2table spoons peanut butter
2table spoons tahini
1garlic clove
Soy sauce
Roasted sesame oil
1 cmginger
Chilli flakes
Water to blend

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Steps

1

Marinate tofu in soy sauce, sesame oil, ginger and garlic combo for around 10/15 mins.
2

Start cooking brown rice - takes around 20 mins
3

Blend all ingredients for the peanut dressing and leave to the side.
4

Chop veg and fry in pan until softened.
5

Add tofu to the vegetables (this might not be the best way to do it, the tofu doesn’t end up perfectly fried, but I quite liked it)
6

Place the rice, then veg and tofu, and then place the soft boiled egg ontop
7

Finish with the satay sauce and some coriander, and maybe lime would be nice too