Mixed Vegetable Bowl Recipe

Cook rice according to package directions. Cool to room temperature.

Bring 2 liters of water to a boil over high heat. Add tofu and blanch for 5 minutes. Rinse, drain, and cool to room temperature.

Make the sauce: Whisk all ingredients in a small saucepan over medium heat. Cook until thick and sauce coats the back of a spoon. Cool to room temperature. Portion sauce into 5 (¼- to ¹?³-cup) servings in small individual containers then store in the refrigerator.

Wash and chop all vegetables.

Assemble the Buddha Bowl in 5 separate containers: Place ¾ cup rice and ½ heaping cup tofu on the bottom of each container. Top with 1½ to 2 cups vegetables on one side. (Place dry vegetables like lettuce and carrots on top of wet vegetables like tomatoes and cucumbers.) Garnish with green onions and sesame seeds, if desired.

Place a container of sauce in each pack. Store in the refrigerator. 

Before eating, drizzle sauce over ingredients and toss all components to combine.