Buddha Bowl With Spinach, Marinated Tofu, Kimchi An

Name: Buddha Bowl With Spinach, Marinated Tofu, Kimchi And Soy-Miso Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole grain rice; 1/4 cup low sodium soy sauce; 1 tablespoon freshly grated ginger; 2 garlic cloves, minced; 1 lb firm tofu, drained and pressed, then cut into 1-inch cubes; 6 scallions, chopped; 12 ounces fresh spinach; 1 cup kimchi (or steamed vegetables); 2 large carrots, julienned; Dressing:; 2 tablespoons miso paste; 2 tablespoons toasted ground sesame seeds; 1 tablespoon low sodium soy sauce; 1/4 cup water; Optional garnishes:; Chopped green onions; Sesame seeds; Five spice powder

Servings: persons

1 cup whole grain rice
1/4 cup low sodium soy sauce
1 tablespoon freshly grated ginger
2 garlic cloves, minced
1 lb firm tofu, drained and pressed, then cut into 1-inch cubes
6 scallions, chopped
12 ounces fresh spinach
1 cup kimchi (or steamed vegetables)
2 large carrots, julienned
Dressing:
2 tablespoons miso paste
2 tablespoons toasted ground sesame seeds
1 tablespoon low sodium soy sauce
1/4 cup water
Optional garnishes:
Chopped green onions
Sesame seeds
Five spice powder

1
Cook 1 cup whole grain rice according to directions in a pressure cooker or on the stove.
2
Make dressing by blending miso, sesame seeds, soy sauce and water until smooth.
3
While the rice is cooking, whisk soy sauce, ginger, and garlic in a large bowl. Add tofu and toss to coat evenly with marinade. Set aside for 15 minutes.
4
While the tofu is marinating, bring a large pot filled with 2 inches of water and set with a steamer basket to a boil.
5
Heat a medium skillet on medium-high heat. When hot, add green onions and stir fry 2 minutes until tender. Add water or white wine to keep from sticking. Add tofu and stir fry another 3-4 minutes until tofu is lightly browned.
6
Meanwhile, steam the spinach 2-3 minutes until tender and wilted.
7
Divide rice between four bowls. Divide the tofu, spinach, kimchi, and carrots evenly between the bowls. Drizzle with dressing. Garnish as desired.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup whole grain rice, 1/4 cup low sodium soy sauce, 1 tablespoon freshly grated ginger, 2 garlic cloves, minced, and more.

Yes, Buddha Bowl With Spinach, Marinated Tofu, Kimchi And Soy-Miso Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Buddha Bowl With Spinach, Marinated Tofu, Kimchi And Soy-Miso Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions