Yondu Buddha Bowl
- 2 cups cooked brown rice
- 1 pound extra firm tofu, cut in 1-inch cubes
- 2 tablespoons oil
- 2 cloves garlic minced
- 1 tsp sesame seeds
- 2 teaspoons soy sauce
- 1 teaspoon Yondu vegetable umami
- 1 tsp maple syrup
- 1 tsp water
- 1 cup shredded purple cabbage
- 2 carrots, peeled lengthwise in thin strips
- 12 ounce bag shelled edamame
- 1 avocado, peeled and pitted then cut in lengthwise strips
- ½ cucumber, sliced thin
- 4 radishes, sliced thin
Method
Heat the oil in a large wok. Sauté the tofu and garlic quickly in the hot oil until it becomes a nutty brown color. Add the soy sauce, Yondu, maple syrup, and water. When the tofu is heated through and syrupy with the sauce, remove from the pan and top with the sesame seeds.
Place the brown rice in the bottom of 2 bowls. Top with the cucumber, carrots, cabbage, edamame, avocado, radishes, and tofu (placing the tofu in the center and the veggies all around). Serve immediately.
