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homemade Crispy Tofu Buddha Bowl with Tangy Ponzu Sauce Recipe photo

Crispy Tofu Buddha Bowl with Tangy Ponzu Sauce Recipe

A balanced, flavorful buddha bowl featuring crispy pan-fried tofu, grains, a variety of vegetables, and a tangy ponzu dressing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Large Bowls
  • Frying Pan
  • Mixing Bowl
  • Whisk
  • Cutting Board
  • Knife
  • plate and paper towels
  • Spatula or tongs

Ingredients
  

  • 2-3 cups cooked quinoa or other grain or base of greens for low carb
  • 4-6 cups vegetables of choice examples: lettuce, kale, shredded carrot, steamed broccoli, roasted butternut squash, sliced cucumbers, shredded cabbage, garbanzo beans, tomatoes, sliced bell pepper
  • 14 ounces extra-firm tofu
  • 3 tablespoons low-sodium soy sauce for brushing tofu
  • 1 tablespoon cooking oil
  • 1/2 cup low-sodium soy sauce for ponzu sauce
  • 1/2 cup citrus juice lemon and/or orange juice
  • 2 tablespoons water for ponzu sauce
  • 1 teaspoon lemon zest
  • 2 tablespoons mirin
  • 4 teaspoons sesame seeds toasted in a dry pan until fragrant

Instructions
 

  • Make the ponzu sauce: In a mixing bowl whisk together 1/2 cup low-sodium soy sauce, 1/2 cup citrus juice (lemon and/or orange), 2 tablespoons water, 1 teaspoon lemon zest, and 2 tablespoons mirin until combined; taste and adjust sweetness or salt as desired.
  • Press the tofu: Place the tofu block on a plate lined with paper towels, top with another plate and place a weight (such as cans) on top. Let sit 15 minutes to press out excess liquid, then discard accumulated water.
  • Slice and season the tofu: Slice the pressed tofu into 1/2" thick slices and pat both sides very dry. Brush each side with 3 tablespoons low-sodium soy sauce.
  • Pan-fry the tofu: Heat 1 tablespoon cooking oil in a frying pan over medium-high heat until shimmering. Add tofu slices and fry 2 minutes until golden, brush with more soy sauce, flip and fry 1 minute more, brushing again with soy sauce as desired.
  • Toast sesame seeds: In a dry small pan over medium heat, toast 4 teaspoons sesame seeds until fragrant, about 1–2 minutes, stirring constantly to prevent burning.
  • Assemble bowls: Divide 2–3 cups cooked quinoa or chosen grain (or greens for low carb) among four large bowls. Add 4–6 cups mixed vegetables of choice and top with the crispy tofu slices.
  • Finish and serve: Drizzle the ponzu sauce over each bowl and sprinkle with toasted sesame seeds before serving.

Notes

  • Taste the ponzu and adjust sweetness or dilution as needed.
  • Pressing tofu improves texture and helps it crisp.
  • Use a variety of vegetables for color and texture.
  • Toast sesame seeds just until fragrant to avoid burning.