This vibrant Forbidden Rice Buddha Bowl with Crispy Tofu is a satisfying plant-based meal that’s as nutritious as it is colorful.
Packed with fiber-rich black rice, protein from crispy baked tofu, and healthy fats from coconut and almond, it’s low in saturated fat and perfect for easy meal prep.
Quick, wholesome, and full of flavor, it’s ideal for everyday lunches or dinners.
Forbidden Rice Buddha Bowl
Equipment
- 1 medium saucepan
- 1 nonstick skillet (or cast iron pan)
- 2 Medium bowls
- 1 small bowl
- Measuring Cups and Spoons
- Knife and cutting board
- Kitchen towel
Ingredients
For the Rice:
- 1 cup forbidden black rice
- 2 cups water
For the Crispy Tofu:
- 12 oz extra-firm tofu cubed (½-inch pieces)
- 1 tbsp + 1 tsp arrowroot powder
- 2 tbsp grapeseed oil divided
- 2 tsp garlic powder
- ¾ tsp ground coriander
- 2 tsp onion powder
- ¼ tsp Chinese five spice
- ¼ tsp fine sea salt
For the Coconut Almond Lime Sauce:
- 6 tbsp full-fat coconut milk
- 2 tsp smooth almond butter unsalted
- 1 tbsp lime juice ≈ ½ lime
- 1 tsp Sriracha
- ½ tsp fresh minced ginger
- ¼ tsp fine sea salt
For the Toppings:
- 2 carrots julienned (≈ 4 oz / 128 g)
- ½ tsp sesame oil
- 1 tsp toasted sesame seeds
- 2 cups shredded red cabbage
- 2 cups thinly sliced lacinato kale
- Thinly sliced scallions/green onions optional
- Lime wedges for serving
Instructions
- Cook the Forbidden Rice Perfectly: Begin by rinsing 1 cup of forbidden rice under cold water to remove any excess starch. In a medium saucepan, combine the rinsed rice with 2 cups of water and place it over medium-high heat. Bring the mixture to a gentle boil without covering. Once it starts boiling, immediately reduce the heat to low and cover with a tight-fitting lid. Allow the rice to simmer for about 30 minutes until all the water is absorbed and the grains are tender but still slightly chewy. Once cooked, remove the pan from heat and let the rice steam for an additional 10 minutes with the lid on. This ensures the grains are fluffy and perfectly separated.
- Prepare and Dry the Tofu Cubes: While the rice cooks, drain the 12 oz block of extra-firm tofu and gently press it using a clean kitchen towel or paper towels to remove excess moisture. Cutting down on water ensures that the tofu will crisp beautifully when cooked. Once dried, transfer the tofu to a medium mixing bowl. Sprinkle the tofu evenly with 1 tablespoon plus 1 teaspoon of arrowroot powder, then gently toss the cubes to ensure each piece is coated lightly and evenly. This coating will help create a golden, crisp crust when cooking.
- Sear the Tofu Until Golden: Heat 1 tablespoon of grapeseed oil in a nonstick skillet over medium heat. Once the oil shimmers, carefully add the tofu cubes to the pan in a single layer. Cook the tofu for 12 to 15 minutes, turning occasionally, until every side is crisp and golden brown. Patience is key here—resist the urge to stir too frequently, as this will allow the crust to develop.
- Make the Creamy Coconut Almond Lime Sauce: While the tofu cooks, prepare the sauce. In a medium bowl, whisk together 6 tablespoons of full-fat coconut milk, 2 teaspoons of smooth almond butter, 1 tablespoon of fresh lime juice, 1 teaspoon of Sriracha, ½ teaspoon of freshly minced ginger, and ¼ teaspoon of fine sea salt. Mix until smooth and creamy. If the sauce is too thick for drizzling, add a small amount of water, ¼ teaspoon at a time, until you achieve a pourable consistency. This tangy, nutty sauce will bring vibrant flavor to the bowl.
- Season the Tofu with Spices: After the tofu has turned golden, reduce the heat to medium-low. Add the remaining 1 tablespoon of grapeseed oil directly to the pan while the tofu is still warm. Sprinkle 2 teaspoons of garlic powder, ¾ teaspoon of ground coriander, 2 teaspoons of onion powder, ¼ teaspoon of Chinese five-spice powder, and ¼ teaspoon of fine sea salt over the tofu. Gently toss the cubes to coat them evenly with the spices, ensuring every surface is aromatic and flavorful. Continue cooking for an additional 5 to 8 minutes, stirring frequently, so the spices infuse the tofu without burning.
- Prepare the Fresh Vegetable Toppings: While the tofu finishes cooking, prep the fresh vegetables. Julienne 2 carrots into matchsticks and place them in a small bowl. Drizzle with ½ teaspoon of sesame oil and sprinkle 1 teaspoon of toasted sesame seeds over the top. Toss to coat evenly. Thinly slice 2 cups of red cabbage and 2 cups of lacinato kale. If using, slice scallions or green onions to garnish later. This combination of vegetables adds a refreshing crunch and a burst of color to the Buddha bowl.
- Assemble the Buddha Bowl: To build your bowls, divide the cooked forbidden rice evenly among four bowls as the base layer. Next, carefully add the spiced, crispy tofu on top of the rice, distributing evenly. Arrange the prepared carrots, cabbage, and kale around the tofu in visually appealing sections. Drizzle the coconut almond lime sauce generously over the top, allowing it to coat both the tofu and vegetables. Garnish with sliced scallions if desired, and serve each bowl with a fresh lime wedge for squeezing.
- Serving and Enjoying Your Bowl: Your Forbidden Rice Buddha Bowl is now ready to enjoy immediately, or it can be packed for meal prep. Each bowl is a perfect balance of plant-based protein, fiber, healthy fats, and fresh vegetables. Encourage your diners to squeeze a bit of lime over the top just before eating to brighten all the flavors.
Notes
- Tofu Prep Matters: Removing excess moisture from tofu is essential for achieving a crispy texture. Press it gently with a clean towel for at least 10 minutes to help the arrowroot coating stick and create a golden crust.
- Rice Tips: Rinse forbidden rice thoroughly to remove starch and prevent clumping. Steaming after cooking enhances fluffiness and texture.
- Sauce Consistency: Full-fat coconut milk creates a creamy sauce that clings to the tofu and vegetables. If it’s too thick, thin with a tablespoon of water at a time until pourable.
- Spice Layering: Adding spices after searing the tofu intensifies flavor and prevents burning, while coating tofu in arrowroot powder first ensures a crisp, crunchy exterior.
- Vegetable Prep: Julienne vegetables uniformly for an even texture and visually appealing presentation. Sesame oil and seeds enhance flavor without overpowering the dish.
Chef’s Secrets: Insider Tips For Perfection
For the crispiest tofu, patience is key.
Allow tofu cubes to sear undisturbed in a single layer until golden before turning them.
Use a nonstick skillet for even browning, or a well-seasoned cast iron pan on slightly lower heat to avoid scorching.
Don’t rush the spice step—gently cooking spices over medium-low heat allows their aroma to bloom and fully infuses the tofu.
For a richer taste, lightly toast sesame seeds before adding to the bowl, and shake canned coconut milk well before measuring to ensure smoothness.
Serving Suggestions: Best Pairings And Ideas
This Forbidden Rice Buddha Bowl is versatile and can be enjoyed warm or slightly chilled for meal prep.
Pair it with a crisp side salad, pickled vegetables, or a light miso soup to create a balanced meal.
Garnish with fresh herbs like cilantro or mint for added brightness.
Serve with lime wedges for a refreshing tang, and consider adding avocado slices for extra creaminess and healthy fats.
For a heartier dinner, a side of roasted sweet potatoes or a protein-packed soup complements the flavors beautifully.
Storage Tips: Keeping Bowls Fresh Longer
Store leftover rice, tofu, and sauce separately in airtight containers in the refrigerator for up to 4 days to maintain texture and flavor.
Vegetables like cabbage and kale can be prepped but added fresh just before serving to retain crunch.
The sauce can be stored for up to a week and stirred well before use.
For longer storage, the tofu can be frozen after cooking and reheated in a 350°F (175°C) oven for 10–12 minutes to restore crispiness.
Meal prep is simple assemble bowls fresh each day for maximum freshness.
Frequently Asked Questions
1. Can I make this bowl gluten-free?
Yes! This recipe is naturally gluten-free as long as you use gluten-free arrowroot powder and check that any added sauces (like Sriracha) are certified gluten-free.
2. Can I bake the tofu instead of pan-frying?
Absolutely. Preheat the oven to 400°F (200°C), spread tofu on a parchment-lined baking sheet, and bake for 25–30 minutes, flipping halfway, until golden and crisp.
This is a hands-off alternative that reduces oil usage.
3. Can I swap the black rice for another grain?
Yes, you can substitute forbidden rice with brown rice, quinoa, or farro. Keep in mind cooking times and water ratios will vary depending on the grain.
4. How can I make the sauce spicier or milder?
Adjust the Sriracha to taste. For more heat, add an extra teaspoon or a pinch of chili flakes. To reduce spice, omit Sriracha or use a mild chili sauce.
5. Can this bowl be prepared ahead for meal prep?
Definitely. Cook the rice, tofu, and sauce in advance. Store them separately from fresh vegetables and assemble the bowls daily to keep textures crisp and flavors vibrant. This makes it ideal for busy weekdays.
