"Guilt free and filling bowl that's also perfect for meal prepping. Loaded with delicious earthy flavors that is balanced with raw veggies"
Sweet Chilli Five Spice Tofu Buddha Bowl with Celery Seed Cabbage Crunch
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Prep time: 10mins
Cook time: 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 150 grams fried bean curd
- 2 tablespook rice flour
- 1 teaspoon five spice
- 1/4 shaved red cabbage
- 200 grams corn kernels
- 1 cup basmatic rice
- 2 tablespoons sweet chilli sauce
- 1 tablespoon honey
- 1 teaspoon finely chopped coriander
- 2 tablepsoon mayonnaise
- 1 teaspoon celery seeds
- 1 teaspoon honey
- 1 teaspoon salt
Method
Step 1
Boil the rice according to the back of the packet. Drain and set aside.
Step 2
Meanwhile, roughly break the tofu up into 1 centimeter chunks. In a small bowl, mix together the rice flour and five spice. Add the tofu to this flour mixture and mix well to coat.
Step 3
Heat 1 tablespoon of canola oil in a non stick pan. Add the tofu, gently shaking off any excess. Fry, mixing to cook on all sides until golden. Pour over the honey and sweet chilli and cook off until sticky.
Step 4
Whisk together the mayonnaise, celery seeds and honey in a small bowl. To assemble, place the rice in a bowl, top with the cooked tofu, corn kernels, the shredded cabbage and drizzle over the celery seed dressing (I like it just over the cabbage but do as you wish). Finish with the coriander and sprouted snow peas.