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Green Buddha Bowl with Crispy Hoisin Tofu, Roasted Mushrooms and Red Mandarin Pickled Cucumbers

Ingredients

  • 1 block extra firm tofu
  • 3 tablespoons rice vinegar
  • 4 tablespoons soy sauce
  • 1 tablespoons hoisin sauce
  • 3 garlic cloves, minced
  • 1/2 mandarin orange, juiced
  • 2 tablespoon olive oil
  • 2 drops doTERRA ginger essential oil*
  • 1 pound mixed mushrooms (recipe notes)
  • 2 soft boiled eggs (recipe notes)
  • 2 cups cooked brown rice
  • Baby spinach
  • 1 avocado, sliced
  • Sprouts and sesame seeds, for garnish

Red Mandarin Pickled Cucumbers

  • 1 English cucumber, thinly sliced
  • 1/2 mandarin orange, juiced
  • 3 tablespoons rice vinegar
  • 1 tablespoon umeboshi plum vinegar (recipe notes)
  • 1 tablespoon sugar
  • 4 drops doTERRA red mandarin essential oil* (recipe notes)
  • Salt and pepper, to taste

Miso Ginger Sauce

  • 3 tablespoons leftover tofu marinade
  • 2 tablespoons white miso
  • 1 tablespoons maple syrup
  • 2 tablespoons olive oil
  • 1 drop doTERRA ginger essential oil*
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Preheat the oven to 400 degrees F.
  • Take the tofu out of the package and press it between paper towels to soak as much of the water as possible. Set it aside to continue to soak while you make the marinade.
  • In a small bowl, combine the soy sauce, hoisin sauce, rice vinegar, olive oil, ginger essential oil, mandarin juice, and garlic. I sliced the tofu into 1/2-inch slices and then cut those slices in half again but you can cut them however you prefer.
  • Transfer the slices into a 9x13-inch pan and pour the marinade all over the tofu. I just took the pan and gently swooshed around the sauce to make sure all the tofu got properly covered. Let sit for 30 minutes. You can flip them after 15 minutes to make sure both sides get marinated well. Remove the tofu from the sauce (reserve the sauce!) and place in a single layer on the prepared baking sheet. Transfer to the oven and bake for 10 minutes.
  • Meanwhile transfer the sliced mushrooms to a baking sheet and toss with olive oil, salt and pepper. After the tofu has cooked 10 minutes, take it out of the oven and flip. Add the mushrooms and the tofu back into the oven and cook for 15 minutes. Take out of the oven and let sit while you start to prepare the bowls.
  • To serve, divide the rice among bowls. Add the tofu, handful of spinach, mushrooms, soft boiled egg, avocado and pickled cucumbers. Sprinkle with sesame seeds and sprouts and serve with the ginger miso sauce. Enjoy!

Red Mandarin Pickled Cucumbers

  • In a small bowl, combine the rice vinegar, umeboshi plum vinegar, sugar, mandarin juice and red mandarin essential oil. Pour over sliced cucumbers in a closed container. I do this step at the very beginning before the tofu so the cucumbers have time to pickle. Shake the container occasionally so cucumbers get evenly coated.

Miso Ginger Sauce

  • In another small bowl, combine 3 tablespoons of the leftover marinade, white miso sauce, maple syrup, olive oil, ginger essential oil and a sprinkle of salt and pepper.

Notes

  1. Umeboshi plum vinegar can be found in most Asian and health food stores. It is sour and salty and adds a delicious flavor. If you do not have it then you can omit it and adjust the seasoning accordingly.
  2. If you do not have red mandarin essential oil then you can omit it, add the zest of the mandarin or cut off the rind and squeeze the oil from the rind into the sauce. For ginger just replace with a couple of teaspoons of minced garlic instead.
  3. For soft-boiled eggs, just bring a medium saucepan to a rolling boil, add 4 to 6 eggs, and let continue to boil for 6 minutes. Remove and add the bowl of ice water to stop the cooking process. Allow cool and then peel.
 
*We use doTERRA essential oils for cooking because of their high quality and purity. You do not have to use essential oils for this recipe but if you do make sure they are food-grade and safe for internal consumption. Check out my recipe notes on how to make this recipe without essential oils if you so desire. Enjoy!