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Asian Marinated Tofu Buddha Bowl with Lemon-Tahini Dressing

Asian Marinated Tofu Buddha Bowl with Lemon-Tahini Dressing

Yield: 6 Servings | Prep Time: 20 minutes | Cook Time: 40 minutes


Tofu marinade:

  • 2 tbsp NAKANO Seasoned Rice Vinegar (Please note you can also swap for NAKANO Roasted Garlic Rice Vinegar per your preference)
  • 1/4 cup tamari
  • 1 tbsp sesame oil
  • 2 tsp chili paste
  • 2 garlic cloves, diced

Buddha bowl:

  • 3 cups brown rice, cooked
  • 2 blocks extra-firm tofu, pressed and cut into 1” inch cubes (Please note that 1 1/2 lb boneless, skinless chicken or 1 1/2 lb top sirloin steak can be substituted in this recipe per your preference)
  • 2 cups fresh, shredded carrot
  • 2 cups broccoli, cooked and cut into small florets
  • 2 tsp sesame seeds, toasted

Lemon-tahini dressing:


  1. Tofu marinade: In a small bowl, whisk together all tofu marinade ingredients. Add tofu to the bowl and place the bowl in the refrigerator to marinate for 10-20 minutes.
  2. Buddha bowl: Preheat oven to 400 degrees F and arrange marinated tofu in a single layer on a lined baking sheet. Bake tofu for 40 minutes, tossing halfway. Assemble bowls with carrots, broccoli, baked tofu, brown rice, and sesame seeds.
  3. Lemon-tahini dressing: In a medium bowl, whisk together lemon tahini ingredients until completely combined. Top each bowl with desired amount of dressing.


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