Teriyaki Tofu and Vegetable Buddha Bowls
How are holiday preparations going, friends? If you’re like me…well, then I’ll probably have to reach out and ask you personally, because I can’t imagine you’re finding the time to check in here. The days are blitzing by in a festive but not alittle frantic blur. Maybe I should even say they’re “Blitzen by”, hee hee. ;)
If you’re scrambling for gift ideas for plant-based foodies and home chefs, I have an idea: a Tofu press-ent is a surefire winner! Recently I was kindly sent a Tofuture Tofu press to try out, and I’m forever converted! I always knew my rather impatient tofu-cutting board sandwich method of pressing was lacking, but I didn’t expect SUCH a difference as this simple–and FUN–compact piece of equipment makes! The texture is PERFECT, and renders the tofu so much more absorbent for flavorful marinades.
Speaking of marindades, I’m in love with this light, easy teriyaki marinade used as both marinade and dressing for our Buddha bowl dinner—another holiday helper. Budda bowls—any bowls—are so ideal for throwing together what you’ve got as haphazardly as you like and still appearing bountifully inviting. They are also brillient for fridge clearouts.
Felix is a true veggie-saurus and always does a great job with tofu and vegetables, but he appreciated tofu prepped this way even more than usual…so much so I couldn’t resist snapping a shot with another awesome gift for Star Wars foodies–lightsaber chopsticks (with thanks to Aunt Susan). If you ever have a chance to eat with lightsaber chopsticks, I highly recommend it. Given how much I love to play with food as a general rule, you wouldn’t think I’d be taken by surprise by how well such a little fanciful dinner accessory lifted me up, but I was moved.
The truth is, sometimes it takes something as little as lightsabers to snap us back to much needed playfulness. As much as the holidays are meant for mirth and merriment, it’s no secret that they’re stressful, too. Also, when it comes to childhood, EIGHT is a BIG deal. Eight is marked by Adrenarche in boys, which I had read before but forgotten. The fact that Dave looked it up and I am again aware tells you lots. Lately, much “small stuff” has been treated like big, important, panic-inducing deals in the moment, and it’s been taking me aback a little. As a result, somewhere along the line I started taking MYSELF too seriously, feeling like everything was personal. Feeling rebuffed as a mom. Something about seeing my sweet boy’s face light up with his lightsabers (in tandem with a timely reading of a parenting article) made me realize how much I was letting my own inner child react to high emotions.
It’s only been a few days, but the recognition has brought back more sparkle and reinforced patience. I’ve been able to call on compassion when my instinct is to be sensitive; I’ve preceded every would-be rebuke with a frequently used pet name that pulls me back into calm adulting mode. “I’m sorry, Pudding, but it’s not time yet. After we do [X] we can [Y], though,” for instance. It’s been a lovely shift, and I hope I can get enough sleep to keep it going, because what it all amounts to is really Peace and Joy. xo
Play with your food! A bowl's a perfect canvas.
Teriyaki Tofu and Vegetable Buddha Bowls
A light, easy, homemade teriyaki sauce functions both marinade and dressing for a throw-anything-in winner of a Buddha bowl dinner.
Ingredients
- 1/2 Cup low-sodium tamari sauce
- 1 Tablespoon fresh grated ginger
- 3 cloves garlic, minced
- 3 spring onions, white and light green parts only, sliced
- 1-2 tablespoons maple syrup, optional, to taste
- 1/4 Cup natural rice vinegar
- 1/4 Cup vegetable broth or water
- 2 Teaspoons cornstarch or arrowroot powder
- 1 16-ounce block or tofu
- 2 cups brown rice or other cooked grains of choice
- Approximately 4 cups raw and/or steamed vegetables of choice—I love steamed edamame, fresh greens, sliced cucumber, pepper, and carrots.
Instructions
- Press the tofu in a tofu press or using a clean towel and cutting boards. Once pressed, slice the tofu into slabs or cubes according to preference.
- Prepare the marinade: Fork whisk together all ingredients minus the cornstarch/arrowroot powder in a liquid measuring cup. Pour half of the mixture into a shallow dish. Place the tofu in the dish and turn to coat. Let marinate for at least 30 minutes.
- While the tofu is marinating, preheat the oven too 400F. Place the tofu on a rimmed baking sheet lined with silpat or parchment and bake for 30 minutes, turning halfway through.
- While the tofu is baking, prepare your vegetables and the sauce. Pour the reserved marinade into a small saucepan and whisk in the cornstarch. Heat on medium low, stirring or whisking often, until the mixture starts to thicken. Remove from heat and set aside.
- To serve, top rice or grains with evenly divided portions of the tofu and vegetables. Drizzle sauce on top.
Notes
Air frying or grilling the tofu works great, too!