Buddha Rice Vietnamese for Zwt 9

Experience the vibrant flavors of Southeast Asia with this Buddha Rice Vietnamese recipe, perfect for ZWT 9 enthusiasts seeking a healthy, plant-based meal. Centered around fragrant jasmine rice, this dish features golden, crispy tofu cubes marinated in soy sauce and lightly coated in cornstarch for a perfect crunch. Fresh and colorful vegetables—like julienned carrots, red cabbage, and cucumber—are beautifully arranged, then drizzled with a tangy hoisin-lime dressing that balances sweet, salty, and zesty notes. Garnished with chopped cilantro, mint leaves, and optional crushed peanuts for added texture, this quick 40-minute recipe is as much a feast for the eyes as it is for the palate. Whether you're embracing Meatless Monday or exploring Vietnamese-inspired cuisine, this Buddha bowl recipe is a wholesome, flavor-packed creation that's sure to satisfy.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup jasmine rice
• 2 cups water
• 1 block tofu (firm)
• 3 tablespoons soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil
• 1 large carrot (julienned)
• 1 medium cucumber (sliced into thin rounds)
• 1 cup red cabbage (shredded)
• 1 handful fresh cilantro (chopped)
• 1 handful fresh mint leaves
• 2 tablespoons crushed peanuts (optional for topping)
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 2 tablespoons lime juice
• 1 teaspoon sriracha sauce (optional)
• 1 pinch salt

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice and 2 cups of water. Cover the pot with a lid and bring to a boil, then reduce the heat to low and simmer for 15 minutes. Remove from heat and let it sit for an additional 5 minutes before fluffing with a fork.

Step 2

While the rice cooks, prepare the tofu. Press the tofu block gently with a clean kitchen towel or paper towels to remove excess moisture. Cut the tofu into 1-inch cubes.

Step 3

In a small bowl, toss the tofu cubes with 2 tablespoons of soy sauce until evenly coated. Sprinkle the tofu with cornstarch and toss again to lightly coat each cube.

Step 4

Heat the sesame oil in a non-stick skillet over medium heat. Add the tofu and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove from heat and set aside.

Step 5

In a small bowl, whisk together hoisin sauce, rice vinegar, lime juice, the remaining 1 tablespoon of soy sauce, and sriracha (if using). Taste and adjust seasoning by adding a pinch of salt or more lime juice if needed.

Step 6

Assemble the Buddha rice bowls by dividing the cooked jasmine rice evenly between four bowls. Arrange the tofu, carrot, cucumber, and red cabbage on top of the rice.

Step 7

Drizzle the hoisin-lime dressing over the top of each bowl. Garnish with fresh cilantro, mint leaves, and crushed peanuts (if using).

Step 8

Serve immediately and enjoy your vibrant, healthy Buddha Rice Vietnamese bowls!

Nutrition Facts

Serving size	1484.3 grams (1484.3g)

Amount per serving	% Daily Value*
Calories	1098

Total Fat 42.00g	54%
Saturated Fat 6.10g	31%
Polyunsaturated Fat 6.50g
Cholesterol 1mg	0%
Sodium 2594mg	113%
Total Carbohydrate 135.10g	49%
Dietary Fiber 16.60g	59%
Total Sugars 23.10g
Protein 55.60g	111%

Vitamin D 0IU	0%
Calcium 1087mg	84%
Iron 19mg	103%
Potassium 1906mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.1%

Protein: 19.5%

Carbs: 47.4%