Buckwheat Buddha Bowl With Ginger Tamari Dressing Recipe

Cooking Directions

• STEP 1.Cook buckwheat according to package instructions. Drain and set aside.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add tofu cubes and cook until golden brown on all sides.
• STEP 3.In a small bowl, whisk together ginger, tamari sauce, rice vinegar, sesame oil, and honey to make the dressing.
• STEP 4.In a serving bowl, arrange cooked buckwheat, tofu, sliced avocado, shredded carrots, cucumber, and edamame.
• STEP 5.Drizzle the ginger tamari dressing over the bowl and garnish with sesame seeds and chopped green onions.
• STEP 6.Toss the ingredients together before eating to combine the flavors.
• STEP 7.Enjoy the Buckwheat Buddha Bowl with Ginger Tamari Dressing!

Cooking Tips

• Rinse the buckwheat before cooking to remove any bitterness.
• Press the tofu to remove excess moisture before cooking for a crispier texture.
• Feel free to add other vegetables or toppings of your choice to the bowl.

Storage and Serving

• Leftover Buddha bowl can be stored in an airtight container in the refrigerator for up to 2 days.
• Keep the dressing separate and add it just before serving to prevent the ingredients from becoming soggy.
• You can enjoy the Buddha bowl cold or reheat it in the microwave or oven.