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
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.
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.
Lemon-tahini dressing: In a medium bowl, whisk together lemon tahini ingredients until completely combined. Top each bowl with desired amount of dressing.
