Flo's marinated tofu Buddha bowl
100 g, chopped into 2cm pieces
Baby spinach leaves
1 cup(s), (20g), shredded
100 g, chopped
¼ medium, finely chopped
1 medium, cut into thin wedges
½ medium, cut into thin matchsticks
½ medium, thinly sliced
½ medium, spiralised
Sweet and sour sauce
- To make tofu marinade, combine all ingredients in a medium bowl. Add tofu and stir to coat evenly. Cover and refrigerate for at least 4 hours, or overnight.
- Arrange spinach, pumpkin, onion, tomato, carrot and cucumber in a shallow serving bowl.
- Heat oil in a medium non-stick frying pan over medium heat. Cook zucchini for 2–3 minutes, until slightly softened. Transfer to serving bowl. Add tofu to same pan and cook for about 5 minutes, or until heated through. Season with salt and pepper and transfer to serving bowl.
- Meanwhile, half-fill a medium saucepan with water and bring to a simmer. Carefully crack egg into a cup, then slide egg into water. Poach egg gently for 3–4 minutes, until egg white is set and yolk is still soft or cooked to your liking. Remove egg from saucepan with a slotted spoon and add to serving bowl. Mash avocado and lemon juice in a small bowl and add to serving bowl. Season with salt and pepper and serve.