For The Rice Quick Pickled Red Onion Grilled Tofu Peanut Sauce Veggies Optional Toppings

Boiled Rice

1. Cook the rice in a pot with slightly salted boiling water and rinse it well. Drain the rice and spread it on a baking sheet to cool down.

Pickled Red Onion

1. Thinly slice the red onion and combine it with lemon juice, salt, and red pepper flakes in a bowl. Mix well and set aside for 10 minutes.

Grilled Tofu

1. Pat the tofu and slice it into ½ inch (0.7 cm) thick slices. Coat the tofu slices with olive oil, salt, and pepper. Warm up a grill pan (or non-stick pan) over medium heat and grill the tofu for 3 minutes per side.

Peanut Sauce

1. Whisk or blend all the sauce ingredients together.

Chopped Veggies

1. Dice the mango and cucumber, then thinly slice the carrot with a vegetable peeler. Thinly chop the red cabbage.

Buddha Bowl

1. In a large serving bowl, combine the rice, spinach, diced mango, carrot ribbons, sliced cabbage, diced cucumber, sliced avocado, and grilled tofu.
2. Top the bowl with the picked red onion and a generous drizzle of peanut sauce. If desired, you can sprinkle sesame seeds, chopped cilantro, and a squeeze of lime on top.