Teriyaki Tofoo Buddha Bowl

Serves 2 • Prep 15 min • Cooking 45 min
Vegans
Get this stuff
  1. 1 pack Teriyaki Tofoo
  2. 150g uncooked pearl barley
  3. 150g cooked edamame beans
  4. 3 spring onions finely sliced
  5. 50g pickled ginger/sushi ginger
  6. 100g red cabbage
  7. 3 tbsp rice wine vinegar
  8. 1 tbsp light soy sauce
  9. 2 tbsp mirin
  10. 2 tbsp tahini
Do this stuff
  1. Cook the pearl barley according to the packet instructions.
  2. 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
  3. Cut the Tofoo into triangles and chargrill on a grill pan.
  4. For the dressing, mix together the tahini, light soy sauce, 1 tbsp mirin and 1 tbsp rice wine vinegar.
  5. 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.
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