Buddha Bowl with Panko Crumbed Tofu and Avocado Rose

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Serves 2

Chef Mark Normoyle makes an amazing Buddha Bowl with Panko Crumbed Tofu and Avocado Rose on My Market Kitchen! The crispy tofu pairs well with an array of vegetables and rice, and is such an easy bowl to make for lunch or dinner.

Recipe

Serves 2 · Cook 25m

Ingredients

Ingredients For Buddha Bowl

• ½ cup sushi rice, cooked and cooled down
• ½ cup carrot, matchsticks
• ½ cup cucumber, matchsticks
• 1/4 red radish, sliced
• ¼ red bell pepper
• 1 green onion
• 2 tbsp rice vinegar
• 1 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• ½ cup green leaf lettuce, chopped
• 2 tbsp edamame beans
• Few slices pickled ginger
• 1 avocado
• 2 tbsp Kewpie Roasted Sesame Dressing
• 2 tbsp Kewpie Roasted Soy Sesame Dressing

For Panko Crumbed Tofu

• 110g firm tofu, sliced thickly
• 1 egg, whisked
• 50-75g Obento Panko crumbs
• 50g plain flour
• 1 tbsp oil
• A pinch of salt & ground white pepper
• A pinch of garlic powder
• 1 tsp black sesame seeds

Method

1. For Panko Crumbed Tofu — Combine the salt, garlic powder and black sesame seeds in the panko crumbs.
2. Dip the tofu slices in the flour and remove the excess flour. Then dip the tofu slices into the egg wash and finally coat them in the seasoned panko crumbs. Put aside on a plate until all tofu slices have been coated.
3. Heat some oil in a frying pan. Once your oil is hot, slowly put in the coated tofu.
4. Let each side of the tofu cook for about 1-2 mins. Do not stir or toss. Once the tofu is golden brown, remove from the pan and set aside on a paper towel.
5. For Buddha Bowl — In a bowl, add rice wine vinegar and white and black sesame seeds to the cooked and cooled sushi rice. Incorporate well with rice.
6. Carefully peel half of an (just ripe) avocado. Thinly slice it width wise using the tip of the knife (will help prevent it from stick to the blade). Shape the avocado into a rose and add to the bowl.
7. Make the dressing by combining together the Kewpie Sesame Dressing and Soy Sesame Dressing.
8. Add on the lettuce, carrots, cucumbers, red bell pepper, panko crumbed tofu, radishes, green onion, and edamame beans. Thinly slice the pickled ginger and add to the bowl.
9. Pour the dressing over and serve.