This bountiful tofu Buddha Bowl, looks hip, tastes incredible and ticks off all the colours of the rainbow. Looks, flavours and good nutrition – we reckon that’s a bowl for the keeping.
Malaysian tofu(ContainsSoy, Gluten, PeanutsMay be presentSesame)
long red chilli
shredded red cabbage
rice wine vinegar (or white wine vinegar)
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 2cm chunks. Place the kumara, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, spread out in a single layer and roast until tender, 20-25 minutes. TIP: Cut the kumara to the correct size so it cooks in the allocated time!
While the kumara is roasting, quarter each piece of Malaysian tofu. Roughly chop the Asian greens. Finely chop the garlic (or use a garlic press). Roughly chop the coriander. Thinly slice the long red chilli (if using). In a medium bowl, combine the rice wine vinegar with a generous drizzle of olive oil. Season with salt and pepper. Add the shredded red cabbage and toss to coat. Set aside.
In a separate medium bowl, combine the peanut butter, brown sugar, hot water, a good squeeze of lime juice and 1/2 the soy sauce using a whisk or fork. Set aside. TIP: Using hot water and a whisk will make the dressing easier to mix. Add a dash more water if you prefer a runnier consistency.
When the kumara has 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the tofu and cook until browned, 2 minutes each side. Transfer to a plate and set aside.
Return the pan to a medium-high heat with a drizzle more olive oil. Add the Asian greens and garlic and cook until slightly wilted and fragrant, 1-2 minutes. Add the remaining soy sauce and stir to combine.
Divide the roasted kumara, red cabbage, Asian greens and Malaysian tofu between bowls. Drizzle with the peanut dressing and top with the coriander and long red chilli (if using).