Sesame Crusted Buddha Bowl

Serving Size 2

Prep Time 15 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

Inspired by: We Are So Vegan 

For the sesame crusted tofu:

  • 1 package Nasoya Korean Sweet Chili Toss’ables 
  • 1/4 cup cornstarch 
  • 1/2 cup plant-based milk 
  • 1/3 cup sesame seeds 
  • vegetable oil 

For the buddha bowl: 

  • pearl couscous  
  • baby bok choy, pan-fried  
  • avocado, sliced 
  • mango, cubed 
  • pickled purple cabbage 
  • black sesame seeds 

For the satay sauce:  

  • 3.5 tbsp peanut butter 
  • 4 tsp soy sauce 
  • 2 tsp maple syrup 
  • 1 tbsp rice vinegar 

Preparation

  1. Next cook the couscous as per the packet instructions, then keep it covered and leave to one side. Next break up the head of bok choi into its separate leaves, rinse them and leave them to one side.
  2. Add the cornstarch, plant-based milk and sesame seeds to three separate shallow bowls. Coat the marinated tofu first in the cornstarch, then in the plant-based milk and finally in the sesame seeds.
  3. Add a generous amount of vegetable oil to a pan over a medium heat (2-3mm deep). Test it’s hot enough by dropping a seed into the oil. If the seed sizzles as soon as it hits the oil, then you’re good to go. Cooking it batches of 4, shallow fry the tofu for 2-3 minutes on each side or until the sesame seeds begin to turn golden brown, then transfer to a plate lined with kitchen paper to soak up any excess oil.
  4. Carefully remove the oil from the pan, wipe it clean and return it to a medium-high heat. Add a small drizzle of vegetable oil, then fry the bok choi leaves for 2 minutes.
  5. Meanwhile, combine ingredients for the satay sauce. The sauce should be runny but not watery. If necessary, add more peanut butter or water until it reaches the desired consistency.

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