Ingredients
- Olive oil – 2 tsp
- Soy Sauce – 1 tsp
- Ginger garlic paste – 2 tsp
- Tofu – 100 gms (cut into 1-inch (2,5 cm) cubes)
- For Buddha bowl
- # Olive oil – 1 tbsp
- #Sliced mushrooms 1/2 cup
- # Broccoli cut in florets (Blanched) – 1/2 cup
- # Baby Corn – 1/2 cup sliced
- # Corn kernels – 2 tbsp
- # Capsicum – 1/4 cup sliced
- # Boiled Rice – 1/4 cup
- # Sesame Seeds – 1 tbsp
- # Salt & Pepper – to taste
Method:
1. Place all of the marinade ingredients into a bowl and add the tofu cubes. Mix well until all of the tofu is evenly coated.
2. Cover and place in the refrigerator for 4-5 hours to allow the flavors to develop.
3. Grill/Cook on Tava or pan
Assemble
1. Heat olive oil in a frying pan over medium heat.
2. Saute mushrooms until they are crisp on the outside and caramelized. Set mushrooms aside. Repeat the steps with capsicum.
3. Similarly saute blanched broccoli florets, blanched baby corn & boiled corn kernels one by one separately
4. Take a big flat bowl, assemble all the veggies one on the side of other. Add cooked Rice in the center.
5. Add grilled tofu on the top, top up with vinegar & soy sauce, sprinkle sesame seeds, salt & [pepper & enjoy
