Forbidden Rice Buddha Bowl

Forbidden Rice Buddha Bowl

Karina Kari

A colorful, nutrient-rich buddha bowl featuring fiber-packed black rice, golden crispy tofu, fresh vegetables, and a creamy coconut almond lime sauce.

This plant-based, high-protein bowl is perfect for quick meals, meal prep, or a satisfying weeknight dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Course dinner, lunch, Meal Prep

Cuisine plant-Based, vegan

Servings 4

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.