Green Goddess Bowl with Garlic Ginger Soy Sauce Dressing
This bowl is a wholesome mix of warm brown rice, steamed kale and broccoli, crispy tofu, and creamy avocado, all drizzled with a zesty garlic ginger soy sauce dressing. It's a perfect balance of flavors and textures that not only satisfies your hunger but also makes you feel good from the inside out.
Equipment
- 1 Medium nonstick skillet
- 1 Steamer or pot with a steaming basket
- 1 Mixing bowls
- 1 Whisk
- 1 Knife and cutting board
- 1 Paper towels
Ingredients
- 14 ounces extra firm tofu diced into small cubes
- 4 cups chopped kale steamed for 10 minutes
- 4 cups broccoli florets steamed for 4-5 minutes
- 3 cups short grain brown rice cooked
- 2 ripe Hass avocados sliced and drizzled with lemon juice
- 2 tbsp garlic finely minced
- 40 grams ginger freshly grated
- 4 tablespoons water
- 4 tbsp lemon juice (about 2 lemons)
- 3 tbsp soy sauce
- 2 tbsp olive oil extra virgin
- 2 tbsp tahini
Instructions
- Prepare the Tofu:Pat the 14 ounces of extra firm tofu dry with paper towels to remove excess moisture.Heat 1 tablespoon of extra virgin olive oil in a medium nonstick skillet over medium heat.Once the oil is hot, add the diced tofu and cook, stirring occasionally, until the tofu is golden brown and crispy, about 10 minutes.Season the tofu with a pinch of salt and freshly ground black pepper. Transfer to a plate lined with paper towels to drain any excess oil.
- Steam the Vegetables:While the tofu is cooking, steam 4 cups of chopped kale for about 10 minutes until tender.Steam 4 cups of broccoli florets for 4-5 minutes until they are bright green and slightly tender but still crisp.
- Cook the Rice:Prepare 3 cups of short grain brown rice according to the package instructions. Keep the rice warm until ready to serve.
- Prepare the Sauce:In a mixing bowl, whisk together 2 tablespoons of finely minced garlic, 40 grams of freshly grated ginger, 4 tablespoons of water, 4 tablespoons of lemon juice, 3 tablespoons of soy sauce, 2 tablespoons of extra virgin olive oil, and 2 tablespoons of tahini until well combined.
- Assemble the Bowls:Divide the cooked rice, steamed kale, and broccoli evenly among 4 serving bowls.Add the crispy tofu cubes and top each bowl with slices of ripe avocado, drizzled with lemon juice to prevent browning.
- Dress and Serve:Generously drizzle the garlic ginger soy sauce dressing over each bowl to taste.Serve immediately and enjoy the warm, nourishing goodness!
Video
Notes
- Crisping Tofu: For extra crispy tofu, press the tofu before cooking to remove more moisture, or coat the tofu cubes lightly in cornstarch before sautéing.
- Flavor Boost: For a more intense flavor, marinate the tofu in a little soy sauce and ginger before cooking.
- Customizing the Bowl: Feel free to swap out the kale and broccoli for other greens like spinach or Swiss chard, or add roasted sweet potatoes for an extra layer of flavor.