This Asian Fusion Bowl is so good and so easy to make. The Asian flavors make it a fun change from the typical salad.
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Colorful Bowl
This tasty and colorful bowl will have your mouth watering. It’s filled with nutritious veggies and a double dose of protein from beans and tofu! Yum!
This bowl is a great healthy meal that’s not only delicious but also filled with veggies so it’s immune boosting and anti-inflammatory. If you want more flavor in your day while keeping it real, this Asian Fusion Bowl is a great place to start.
The ingredients in this bowl are natural, loaded with good for you nutrients, sugar free, gluten-free, dairy free, and vegan.
What about that tofu?
If you don’t like tofu or don’t eat tofu for whatever reason, you can simply leave it off of the bowl. It’s still delicious without the tofu.
But I really like the added texture, flavor, and protein that the tofu adds to the bowl.
You can also make your own baked tofu. Try one of these recipes.
Crispy Baked Tofu
Chipotle BBQ Tofu
Honey Sesame Tofu
Other great ingredients you may want to add in
Bean sprouts
Chicken
Water chestnuts
Candied walnuts or Crisp Pecans
Baby corn
Chopped bok choy
Glass noodles
Cooked brown rice
Chinese cabbage
Crumbled seaweed (nori)
Shrimp
Sesame seeds
Chopped peanuts
Other Asian inspired recipes
Kitchen tools you may need for this recipe
Salad spinner
Knife
Cutting board
Large salad serving bowls
Salad tossers/servers
Vegetable peeler
Mandoline for julienneing
Mixing bowls
Asian Fusion Bowl Recipe
Asian Fusion Bowl
Ingredients
- 1 head red leaf lettuce
- 1 cup sugar snap peas
- 1 large cucumber
- 1 sweet red bell pepper
- ½ cup shredded carrots
- 7 ounces flavored baked tofu possible flavors: teriyaki, sesame, ginger, peanut, spicy Thai
- 1 can white beans 15-ounce can
Dressing:
- 2 tablespoons balsamic vinegar
- 2 teaspoons soy sauce
- 2 teaspoons toasted sesame oil
- ½ teaspoon garlic chili sauce
Instructions
- Wash and tear lettuce into bite-size pieces. Drain thoroughly and place in a large salad bowl.
- Trim tips from sugar snap peas and cut on a diagonal into 1-inch slices.
- Peel cucumber, if desired, and julienne (cut into thin, narrow slices, 1 or 2 inches long).
- Cut red pepper in half and remove seeds and pith. Then, cut pepper into thin slices and cut slices diagonally into thirds.
- Cut tofu into bite-sized pieces.
- Rinse and thoroughly drain the canned white beans.
- Add snow peas, cucumber, red pepper, carrots, and tofu to the greens in the large bowl.
- In a separate smaller bowl, stir together balsamic vinegar, soy sauce, sesame oil, and chili paste/sauce. Add the drained and rinsed white beans to the dressing, and toss to coat.
- Add bean mixture to the salad bowl just before serving.
- If you like more dressing on your salad bowl, feel free to double the dressing, or serve with the salad dressing of your choice tossed in or on the side.
Hands down better than any take out that I have had and happy to say that so much better for me than all the MSG they put in it in the restaurant. This is Brooks’ new fave dinner!