Japanese-Style Vegetarian Buddha Bowl
Jasmine rice base topped with marinated mango, pan-fried tofu triangles, toasted cashews, and fresh spinach. Red onion and mango are glazed with sweet chili sauce and lime juice, then layered with crumbled nori seaweed for a balanced, protein-rich vegetarian meal with contrasting textures and tangy-sweet flavors.
Ingredients
Instructions
- 1
Cook jasmine rice according to package directions and set aside.
- 2
Toast cashews in a dry pan over medium heat, stirring constantly, until golden brown. Transfer to a plate to cool.
- 3
Halve mango, remove pit, and dice flesh into cubes. Toss with sweet chili sauce and juice from half the lime. Slice remaining lime half into wedges for garnish.
- 4
Quarter red onion lengthwise, separate into layers. Heat 1 tablespoon oil in pan and briefly fry onion. Add to mango mixture and stir well.
- 5
Slice tofu into planks, then cut diagonally into triangles. Heat remaining 1 tablespoon oil in pan and fry tofu triangles for approximately 2 minutes, turning occasionally.
- 6
Divide cooked rice among bowls. Top with mango-onion mixture, toasted cashews, and fried tofu. Crumble nori seaweed over top, add fresh spinach leaves, and garnish with lime wedges.
Tips
Marinate mango and onion mixture for 15-30 minutes before serving to allow flavors to meld.
Don't overcrowd the pan when frying tofu; work in batches if needed for even browning.
Toast cashews just until fragrant to avoid bitterness.
Good to Know
Refrigerate assembled bowl up to 1 day; store components separately for longer freshness. Rice and tofu keep 3-4 days. Keep dressing in separate container.
Cook rice, toast cashews, and marinate mango-onion mixture up to 1 day ahead. Fry tofu no more than 4 hours before serving.
Serve at room temperature or chilled, with lime wedges on the side.
Common Mistakes
Use medium to medium-high heat when frying tofu to avoid soggy interior; adjust timing if triangles are too thick or thin.
Don't skip cooling cashews after toasting; residual heat continues cooking them.
Avoid over-mixing mango with chili sauce to prevent mango from becoming mushy.