Buddha Rice Vietnamese for Zwt 9
Experience the vibrant flavors of Southeast Asia with this Buddha Rice Vietnamese recipe, perfect for ZWT 9 enthusiasts seeking a healthy, plant-based meal. Centered around fragrant jasmine rice, this dish features golden, crispy tofu cubes marinated in soy sauce and lightly coated in cornstarch for a perfect crunch. Fresh and colorful vegetables—like julienned carrots, red cabbage, and cucumber—are beautifully arranged, then drizzled with a tangy hoisin-lime dressing that balances sweet, salty, and zesty notes. Garnished with chopped cilantro, mint leaves, and optional crushed peanuts for added texture, this quick 40-minute recipe is as much a feast for the eyes as it is for the palate. Whether you're embracing Meatless Monday or exploring Vietnamese-inspired cuisine, this Buddha bowl recipe is a wholesome, flavor-packed creation that's sure to satisfy.
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Recipe Information
Ingredients
- 1 cup jasmine rice
- 2 cups water
- 1 block tofu (firm)
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 1 large carrot (julienned)
- 1 medium cucumber (sliced into thin rounds)
- 1 cup red cabbage (shredded)
- 1 handful fresh cilantro (chopped)
- 1 handful fresh mint leaves
- 2 tablespoons crushed peanuts (optional for topping)
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 2 tablespoons lime juice
- 1 teaspoon sriracha sauce (optional)
- 1 pinch salt
Instructions
Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice and 2 cups of water. Cover the pot with a lid and bring to a boil, then reduce the heat to low and simmer for 15 minutes. Remove from heat and let it sit for an additional 5 minutes before fluffing with a fork.
While the rice cooks, prepare the tofu. Press the tofu block gently with a clean kitchen towel or paper towels to remove excess moisture. Cut the tofu into 1-inch cubes.
In a small bowl, toss the tofu cubes with 2 tablespoons of soy sauce until evenly coated. Sprinkle the tofu with cornstarch and toss again to lightly coat each cube.
Heat the sesame oil in a non-stick skillet over medium heat. Add the tofu and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove from heat and set aside.
In a small bowl, whisk together hoisin sauce, rice vinegar, lime juice, the remaining 1 tablespoon of soy sauce, and sriracha (if using). Taste and adjust seasoning by adding a pinch of salt or more lime juice if needed.
Assemble the Buddha rice bowls by dividing the cooked jasmine rice evenly between four bowls. Arrange the tofu, carrot, cucumber, and red cabbage on top of the rice.
Drizzle the hoisin-lime dressing over the top of each bowl. Garnish with fresh cilantro, mint leaves, and crushed peanuts (if using).
Serve immediately and enjoy your vibrant, healthy Buddha Rice Vietnamese bowls!
Nutrition Facts
Calories |
267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 658 mg | 29% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.5 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 491 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
