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Ingredients
- 1 pack Teriyaki Tofoo
- 150g uncooked pearl barley
- 150g cooked edamame beans
- 3 spring onions finely sliced
- 50g pickled ginger/sushi ginger
- 100g red cabbage
- 3 tbsp rice wine vinegar
- 1 tbsp light soy sauce
- 2 tbsp mirin
- 2 tbsp tahini
Get started
- Cook the pearl barley according to the packet instructions.
- Shred the red cabbage and place in a bowl with 2 tbsp rice wine vinegar and 1 tbsp mirin. Mix well and allow to pickle whilst your pearl
- Cut the Tofoo into triangles and chargrill on a grill pan.
- For the dressing, mix together the tahini, light soy sauce, 1 tbsp mirin and 1 tbsp rice wine vinegar.
- Assemble your buddha bowl by filling with the pearl barley then placing on top the edamame beans, spring onions, pickled cabbage, ginger, and chargrilled Tofoo. Finish with a drizzle of the dressing.
