Buddha Bowl with Panki Crumbed Tofu and Avocado

Charlie & Mark


Serves: 2
Cook Time: 50 mins

Ingredients for Buddha Bowl:

  • ½ cup       Sushi rice 
  • ½ cup       Water 
  • ½ cup       Carrot (matchsticks) 
  • ½ cup       Cucumber (matchsticks) 
  • 1               Radish 
  • 1 stick      Green onion 
  • ¼               Red bell pepper 
  • 1 tbsp       Olive oil salt and pepper 
  • 2 tbsp       Rice vinegar 
  • 1 tbsp       White sesame seeds 
  • 1 tbsp       Black sesame seeds 
  • ½ cup        Green leaf lettuce (chopped) 
  • 2 tbsp       Edamame beans 
  • 1                Avocado
  • Few slices pickled ginger 
  • Kewpie Roasted Sesame Dressing
  • Kewpie Roasted Soy Sesame Dressing

For Panko Crumbed Tofu:

  • 110g         Firm tofu (thickly sliced)
  • 1               Egg (whisked)
  • 50-75g     Obento Panko crumbs
  • 50g           Plain flour
  • A pinch of salt & ground white pepper
  • A pinch of garlic powder
  • 1 tsp         Black sesame seeds


  1. Place the sushi rice into a small saucepan.  Rinse and drain a couple of times to get rid of the excess starch.  Then, add 1/2 cup water and heat the rice up on medium high heat.
  2. When the water just starts to bubble, give the rice a good stir to release any rice that is grabbing the bottom of the pan.  Then, cover and cook on medium low for 15min.
  3. Chop the carrot and cucumber into matchsticks.  Thinly slice the radish.  Finely chop the green onion.
  4. Pat dry the tofu and slice into strips.
  5. Finely slice the red bell pepper.
  6. After 15min, turn the heat off and let the rice steam further for another 10min.
  7. Heat up a non stick pan to medium heat.  Add the olive oil and sear the tofu for 1-2min on each side.  Season the tofu with salt and pepper.  Set the tofu aside when done.
  8. Add a pinch of salt, the rice vinegar, white sesame seeds, and black sesame seeds to the rice.  Give it a mix.
  9. Plate the rice and let it cool for 5-10min.
  10. 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.
  11. 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.
  12. Make the dressing by combining the dressing ingredients in a small mason jar and shake until emulsified. Pour over the dressing and serve. 
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