Chili-Maple Tofu Bowls

This Buddha bowl is a testament to exactly what I crave in a really good meal—lots of eye-catching colors, a mix of different textures, and, most of all, a mix of balanced, bright flavors that will awaken your taste buds. It’s just the right balance of sweet, spicy, and tangy with earthy, creamy elements to keep it in check. The level of heat is really up to you, as much of it comes from the Spicy Peanut Sauce. I call for Sriracha to spice up the sauce, though you can certainly use garlic chili sauce or sambal olek, and can alter the amount you use based on preference. All of the ingredients can be prepped and cooked in advance, but just wait until right before serving to add the sauce.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring the vinegar, water, red pepper flakes, and 1 teaspoon (6 g) salt to a boil in a medium saucepan, stirring to dissolve the salt. Pour the hot liquid over the carrots in a medium bowl; set aside.

Step 2

Whisk together the tamari, maple syrup, and garlic chili sauce in a shallow container. Add the tofu and stir to coat. Marinate for at least 10 minutes.

Step 3

Bring a large pot of salted water to a boil. Add the soba noodles and cook according to the package instructions. Drain and rinse well with cool water.

Step 4

Drain the marinade from the tofu. Heat the oil in a large skillet over medium-high heat until shimmering. Add the tofu, season with salt and pepper, and cook until the bottom is lightly browned and crisp, about 2 minutes. Flip and continue cooking until all sides are lightly browned.

Step 5

To serve, drain the liquid from the carrots. Divide the soba noodles among bowls. Top with tofu wedges, pickled carrot ribbons, red cabbage, edamame, and avocado. Drizzle with Spicy Peanut Sauce and sprinkle with scallions.