Crispy Garlic Tofu Buddha Bowl

Ingredients

• 360 g (1½ cups) per bowlcooked rice (or quinoa or brown rice)
• 454 gfirm tofu
• enough to lightly coat each piecepotato starch or cornflour
• 90 ml (¼ cup + 2 tablespoons)honey (or maple syrup)
• 60 ml (¼ cup)low-sodium soy sauce
• 2 cloves (about 15 ml / 1 tablespoon, chopped)garlic
• ½ stalk (about 30 ml / 2 tablespoons, chopped)lemongrass
• 4dried shiitake mushrooms
• 120 ml (½ cup)water
• 15 ml (1 tablespoon)soy sauce
• 15 ml (1 tablespoon)sugar
• ½ smallred onion, sliced
• 1lime
• 75 g (½ cup) per bowlred cabbage, thinly sliced
• 60 ml (¼ cup) per bowlwakame seaweed salad
• 1–2 per bowlradishes, thinly sliced
• 60 ml (¼ cup) per bowlcherry tomatoes, halved
• 60 ml (¼ cup) per bowlcucumber, sliced or chopped
• 60 ml (¼ cup) per bowlmango, sliced or chopped
• ½ per bowlavocado, sliced or chopped
• to tasteblack sesame seeds
• to tastefurikake
• to tastecrispy onions
• to tastespring onions, finely chopped

Instructions

1. 1

   Press the tofu

   Take the tofu out of its packaging and set it on a rimmed plate to catch the water. Place a chopping board on top, add a heavy object such as a bowl, and press it in the fridge for 1 hour. Pour away the released water.

2. 2

   Prepare the rice

   Cook the rice, quinoa or brown rice ahead of time and set it aside.

3. 3

   Pickle the onion

   If making the optional pickled onion, finely slice it into a bowl. Halve the lime, squeeze the juice over the onion and leave for 1 hour, stirring from time to time so the slices are coated.

4. 4

   Soak the mushrooms

   If making the optional braised mushrooms, rinse them and soak in a bowl of hot tap water for 1 hour.

5. 5

   Chop the aromatics

   Peel and finely chop the garlic. Remove the lemongrass’s outer layer and wash away any sand.

6. 6

   Prepare lemongrass

   Cut 5 cm (2 inches) from the bottom of the lemongrass and bash it with a rolling pin or the back of a knife to release its oils. Chop it very finely by hand or in a food processor, as larger pieces can be woody and tough.

7. 7

   Toast the aromatics

   Add a little oil to a small saucepan and set it over medium-low heat. Add the garlic and lemongrass and toast for about 1–2 minutes, until golden brown.

8. 8

   Simmer the sauce

   Stir in 60 ml (¼ cup) soy sauce and 90 ml (¼ cup plus 2 tablespoons) honey. Simmer for 5–6 minutes, then take the pan off the heat and leave the sauce to cool; it will become syrupy.

9. 9

   Taste the sauce

   Taste the cooled sauce. If it is too salty, mix in 1–2 tablespoons of honey, adjusting the sweetness to your liking.

10. 10

    Check the mushrooms

    After soaking, the shiitake mushrooms should be soft and pliable. If they are still firm, turn them over and soak for another 30 minutes.

11. 11

    Braise the mushrooms

    Squeeze the water from the mushrooms and put the soaking water in a small saucepan. Add 120 ml (½ cup) water, 15 ml (1 tablespoon) soy sauce and 15 ml (1 tablespoon) sugar, then heat over medium-low. Add the mushrooms and braise for 10 minutes, or until they have absorbed most of the liquid.

12. 12

    Slice the mushrooms

    Set the mushrooms aside to cool. Remove and discard their tough stems, then finely slice the caps.

13. 13

    Prepare the toppings

    Slice or dice the fresh produce you are using and set it aside.

14. 14

    Cut the tofu

    Cut the tofu into 2.5 cm (1-inch) cubes or triangles.

15. 15

    Coat the tofu

    Sprinkle potato starch over the tofu and gently rub it over every flat surface, giving each piece a thin, even coating.

16. 16

    Heat the frying pan

    Add oil to a frying pan over low heat, using enough to coat the bottom.

17. 17

    Fry the tofu

    Once the oil is hot, add the tofu pieces with space between them so they do not stick together or crowd the pan. Fry each surface until golden and crisp, then remove the tofu and set it aside.

18. 18

    Fill the bowls

    Put 360 g (1½ cups) cooked rice in the bottom of each large bowl.

19. 19

    Coat the tofu

    In a small bowl, toss a few tofu pieces with 7.5 ml (1½ teaspoons) of the garlic-lemongrass soy sauce, just enough to coat them lightly.

20. 20

    Arrange the toppings

    Arrange the fresh produce, seaweed, optional pickled onion and shiitake mushrooms, and crispy tofu over the rice.

21. 21

    Finish and serve

    Drizzle 22.5 ml (1½ tablespoons) sauce over each bowl and garnish with spring onions and sesame seeds. Taste and add more sauce if you prefer, then mix everything together before eating.

What is a Buddha bowl?

A Buddha bowl is a composed meal served in a bowl, usually bringing together a grain, vegetables and a source of protein. The name is used for a broad style of meal rather than one fixed traditional recipe, so the exact ingredients can vary.

This version layers rice, crisp tofu and colourful fresh toppings with a sweet, savoury lemongrass sauce. Optional lime-pickled onion and braised shiitake add extra tang and depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 255 calories, 13g protein, 35g carbs, 9g fat.

The rice is the main source of carbohydrate, while tofu contributes protein and some fat. Honey, avocado and the frying oil also add to the fat and energy in the bowl; the listed nutrition is 255 kcal, 13 g protein, 35 g carbohydrate and 9 g fat per serving. For a more balanced plate, include a generous share of the fresh vegetables alongside the rice and tofu.

Pressing and coating the tofu

Pressing: the weight helps draw excess water from the tofu, making it easier to coat and fry. Give it the full hour in the fridge, and discard the liquid collected on the plate.

Starch: apply a thin coating to every flat face rather than leaving thick patches. Potato starch or cornflour gives the tofu a crisp surface as it browns.

Building the lemongrass sauce

Lemongrass: remove its outer layer, wash it carefully and chop it very finely. Its fibres stay woody when left in large pieces, so taking time over the chopping makes the sauce more pleasant to eat.

Balance: gently toast the garlic and lemongrass, then simmer them with the honey and soy sauce. The sauce thickens as it cools; taste it then, and add a little more honey if the soy tastes too strong.

Getting crisp tofu

Pan space: keep the pieces apart as they fry, working in batches if needed. Crowded tofu can stick together and is harder to brown evenly.

Doneness: turn the pieces so each surface becomes golden and crisp, then take them out of the pan. Coat them with just a little sauce before assembling to help preserve their crisp edges.

Optional toppings and their timing

Pickled onion: soak the thin slices in lime juice for an hour, stirring occasionally so they pickle evenly. This can be done while the tofu presses.

Shiitake: allow an hour for soaking, with another 30 minutes if the mushrooms are not yet soft. Braise them for 10 minutes, then cool and remove the tough stems before slicing.

Assembling and serving

Base: start with cooked rice in each bowl, then arrange the vegetables, seaweed, optional toppings and tofu on top. Keeping the toppings in separate groups makes the bowl easy to customise.

Finish: drizzle over the measured sauce and garnish with spring onions and sesame seeds. Mixing the bowl before eating brings the savoury, sweet, tangy and fresh elements together.

Choosing the rice and produce

Grain: use cooked rice, quinoa or brown rice, prepared ahead so the bowl comes together smoothly. If using a substitute, cook it according to its own instructions.

Produce: the recipe gives a mix of cabbage, radish, tomatoes, cucumber, mango and avocado. Slice or chop the toppings before frying the tofu so they are ready to arrange.

Recipe notes & tips

• Press the tofu in the fridge so the collected water stays cool while it drains.
• Chop the lemongrass especially finely to avoid large, fibrous pieces in the sauce.
• Let the sauce cool before judging its thickness, as it becomes syrupy as it cools.
• Keep space between tofu pieces in the pan, frying in batches if necessary.
• Prepare the fresh toppings while the tofu presses or the mushrooms soak.
• Add the final sauce gradually and taste before pouring on more.

Variations

• Use quinoa: swap it for the rice as the bowl’s grain base.
• Choose brown rice: cook it ahead and use it in place of the rice.
• Swap the sweetener: use maple syrup instead of honey in the sauce.
• Add pickled onion: soak finely sliced red onion in lime juice for an hour.
• Include braised shiitake: soak, braise and slice the mushrooms for an optional savoury topping.
• Change the produce: use the fresh toppings you have, sliced or chopped for easy bowl assembly.

Common mistakes to avoid

• Skipping the press: excess water can make tofu harder to coat and brown; press it for the full hour.
• Leaving lemongrass coarse: larger pieces are tough and woody; chop it very finely.
• Crowding the pan: the pieces can stick together and brown unevenly; fry them with space between them.
• Coating unevenly: thick clumps can make the surface patchy; rub on a thin layer of starch over each face.
• Judging the sauce too soon: it thickens as it cools; let it cool before adjusting its consistency.
• Adding too much sauce early: the tofu can lose its crispness; coat it lightly and drizzle the rest over the bowl.

How to store

Store leftover components separately in airtight containers in the fridge and use within 3 days. Reheat the rice, tofu and mushrooms until hot; the tofu is best reheated in a frying pan or oven to help restore its crispness. Keep fresh toppings and any remaining sauce chilled, adding them when serving.

Frequently asked questions