Orange Tahini Buddha Bowl
This is recipe is adapted from Isa Chandra Moskowitz's book, "Isa Does It." Isa's recipes are always a slam dunk for me. Easy to use ingredients and no complicated techniques.
This dish is pretty and light, and a perfect summer time supper dish. I used black rice to provide a color contrast against the tofu and bok choy.
- ½ cup fresh orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons tamari
- 2 teaspoons toasted sesame oil
- 2 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon honey or maple syrup
- ½ teaspoon crushed red pepper flakes
- 1 14 ounce block extra firm tofu, drained and pressed
- 1 large bunch of bok choy, tough stems removed and chopped
- ¼ cup tahini
- 4 cups cooked rice of your choice
- 2 cups fresh orange segments
- Chopped scallion
- Chopped cilantro
- Toasted sesame seeds
- In a large bowl mix all of the marinade ingredients.
- Slice the tofu into 8 pieces. Marinate for about 1 hour.
- Grill the squares for 3-5 minutes or until grill marks form, reserve the marinade.
- Steam bok choy for about 5 minutes.
- Transfer marinade to a blender. Add tahini and blend until smooth. Add salt and pepper to taste.
- Place rice in bowl. Top with bok choy, tofu, and orange segments. Drizzile with sauce and top with scallions, cilantro and sesame seeds.