Buddha Bowl With Tofu

Ingredients

• 350 grams extra firm tofu
• 2 cups red quinoa
• 1 medium yellow capsicum
• 1 medium green capsicum
• 1 medium green capsicum
• 2 pak choy
• 2 spring onions with greens
• 1 medium cucumber
• 2 red radishes
• 1 large carrot, peeled
• 18-20 garlic cloves
• 1 medium tomato
• 3 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 tablespoons sriracha sauce
• 3 tablespoons tomato ketchup
• Salt to taste
• Crushed black peppercorns to taste

Method

1. Heat a non-stick pan, add red quinoa and 4-6 cups water and cook on medium heat for 8-10 minutes. Drain the water and set aside.
2. Meanwhile cut yellow capsicum, red capsicum and green capsicum into ½ cm pieces and transfer into a bowl.
3. Cut the base of pak choy and separate the leaves and add to the bowl. Slice spring onion bulbs and cut the greens into ½ inch pieces and add to the same bowl.
4. For the salad, slice cucumber and red radishes using a slicer and transfer into another bowl.
5. Cut tofu into 1 cm pieces.
6. Slice carrot using the slicer and add to the salad bowl.
7. Transfer garlic cloves into a string chopper and chop finely.
8. Slice tomato thinly and add the other ingredients for salad.
9. Heat olive oil in a non-stick pan, add garlic and sauté for 30 seconds.
10. Add all the vegetables in the first bowl, mix and sauté for 2-3 minutes.
11. Add tofu and mix well. Add soy sauce, sriracha sauce and tomato ketchup and mix well.
12. Add 4-5 tablespoons water, mix and cook for 2-3 minutes.
13. Add salt and crushed black peppercorns and mix well.
14. Add salt and crushed black peppercorns to the salad and toss well.
15. Transfer the cooked quinoa equally into individual bowls, add the tofu mixture and salad and serve.