Soy-Soba Buddha Bowls - Delicious Living
Fresh ginger, baby bok choy, dry-roasted edamame and nutritious soba noodles make these vegan Buddha Bowls a winner for lunch or dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousliving.com.
Ingredients
- 1 (12- to 18-ounce) package firm or extra-firm water-packed tofu
- ¼ cup finely chopped shallots
- 4 tablespoons toasted sesame oil, divided
- 2 tablespoons low-sodium soy sauce (organic)
- 1 tablespoon minced fresh ginger
- ¼ teaspoon crushed red pepper
- 4 heads baby bok choy, halved lengthwise
- 1 yellow bell pepper; stemmed, quartered and seeded
- 4 ounces dried soba noodles
- ½ cup coarsely shredded carrot
- ½ cup dry-roasted edamame
- 1 tablespoon sesame seeds, toasted
- FOR THE DRESSING:
- 3 tablespoons rice vinegar
- 2 tablespoons agave nectar
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