Spicy Ginger Soy Buddha Bowl

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Dinner bowls are a great way to get dinner on the table without a lot of effort. They’re also a great way to feed a family with different tastes and calorie needs. If you saw my Supper Bowl Series a while back, you got a few ideas on different flavor combinations you can quickly throw together with a bunch of ingredients you can prep ahead of time.

A buddha bowl is a creation that vegetarians came up with (ha, is this the veggie variation of inventing the wheel?) to quickly throw together a mix of veggies and protein. I guess it’s stir fry in a bowl without a bunch of rice to fill you up. This one has a nice kick from the sambal oelek or sriracha and the ginger soy flavor combo.

While the tofu marinates and the rice noodles soak, you cut and stir fry your veggies. Give the tofu a quick stir fry, toss in bowls and you’ve got dinner. Great for busy week nights and even on the weekend when you just don’t feel like cooking.

Spicy Ginger Soy Buddha Bowl Spicy Ginger Buddha Bowl

  • 3 Tbsp low sodium soy sauce
  • 2 tsp (8g) sugar
  • 1/2 tsp ground ginger
  • 1 Tbsp rice vinegar
  • 1/2 – 1 Tbsp sambal oelek or sriracha, to taste
  • 3 oz (85g) bean thread noodles
  • 14 oz extra firm tofu
  • 3/4 cup (80g) fresh snap peas
  • 3 cups (250g) cauliflower florets
  • 2/3 cup (80g) yellow onion, diced
  • 1/2 cup (100g) baby corn
  • 2 cups (135g) shredded cabbage
  • 1 cup (100g) carrots, sliced

Mix the soy sauce, sugar, ginger, vinegar, and spicy sambal or sriracha in a small bowl. Whisk until combined. You’ll have about 1/4 cup of the sauce. Cut the tofu block into 1/2 inch cubes and toss with 2 Tbsp of the sauce to marinate. Set the tofu aside.

Place the bean noodles in a large bowl and cover with warm water. Soak per the instructions on the box which should be about 10 minutes. While the tofu marinates and the noodles soak, chop your veggies. Slice the snap peas in half, chop the cauliflower into 1/2 inch florets, cut the baby corn into 1/2 inch pieces.

Heat a pan over medium high heat and spray with non-stick spray. Add the veggies and stir fry them for about 2 minutes until they begin to soften. Add the remaining soy marinade along with 1/4 cup of water. Bring to a boil and reduce the heat to medium. Simmer for about 5 minutes until the veggies are done.

Remove from heat and add the veggies to a bowl. Return the pan to the heat and add the tofu cubes. Cook 5-6 minutes until slightly browned on each side. Transfer to the bowl with the veggies. Drain the noodles and toss with the tofu and veggies. Divide onto plates and enjoy.

Makes 4 servings at approximately 339 calories each – 18g protein, 42g carbs, and 11g fat.

It’s really easy to throw together and you can use any veggies your family likes. Don’t feel stuck with the combination above. Broccoli, bok choy, bamboo shoots, green beans, bell peppers. You can also use different proteins instead of tofu. Think steak strips, chicken breast, or shrimp.

Use whatever veggies and protein you’ve got and come up with your own variation of the buddha bowl. Namaste. 😉

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