Buddha bowl with tofu and tahini sauce

Marinated tofu:

• 6 tablespoons House of Asia Light Soy Sauce
• 3 tablespoons House of Asia Sesame Oil
• 2 tablespoons House of Asia Rice Vinegar
• 1 teaspoon S&B wasabi paste
• 100 g tofu
• 1 tablespoon of balsamic vinegar

Tahini sauce:

• 4 tablespoons Tahini Premium Quality Food
• 5 tablespoons of cold water
• 1 clove of garlic, finely grated
• 2 tablespoons of lemon juice
• 1 tablespoon of olive oil
• 0,5 teaspoons of salt
• 0,5 teaspoon of cumin
• a pinch of parsley

Additionally:

• 100 g brown rice
• 1 fresh mango
• 1 large green cucumber
• a handful of chopped red cabbage
• a handful of baby spinach
• 0,5 cans of corn
• 0,5 small red onion, sliced
• black sesame seeds for sprinkling

1. Cook the rice according to the package directions and let it cool. Dice the tofu. Place the remaining ingredients in a bowl and combine.
2. Pour the marinade over the tofu and mix until all the pieces are coated with the sauce. Let it sit for 20 minutes. Meanwhile, prepare the tahini sauce: place all the ingredients in a bowl and mix thoroughly. In a deep plate or bowl, arrange the rice, chopped vegetables, and tofu. Pour the sauce over the tofu and sprinkle with sesame seeds.

TIP: To give the tofu an even deeper flavor, the marinating time can be extended by 1 hour.