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Home » Asian Fusion Bowl

Asian Fusion Bowl

May 27, 2020 by Debi 1 Comment

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This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

This Asian Fusion Bowl is so good and so easy to make. The Asian flavors make it a fun change from the typical salad.

Asian Fusion Bowl Salad with lots of veggies, beans, tofu in a white bowl on a bamboo mat with a green napkin

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

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square crop of Asian Fusion Bowl

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!

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.

Asian Fusion Bowl salad with greens, cucumbers, carrots, tofu, and more

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

Title image for Asian Fusion Bowl with the white bowl full of veggies

Other great ingredients you may want to add in

Bean sprouts
Top it with Ginger Dressing
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

Asian Fusion Bowl all mixed together

Other Asian inspired recipes

Asian Chickpea Salad
The Asian Chickpea Salad, a fresh, healthy, gluten-free, and plant-based vegan entree or side salad with a delicious and easy to make hoisin dressing. Perfect for lunch, meal prep, or feeding a crowd.
Check out this recipe
square crop of Asian inspired garbanzo bean salad in a white bowl with lettuce leaves and chopsticks on a brown mat.
Chow Mein
Do you love Chinese-style chow mein with that popular combination of noodles and savory vegetables? Then this recipe is for you!
Check out this recipe
Asian noodles with green cabbage and green peas on a brown plate with chopsticks and celery in the background.
Udon Noodle Salad
Thick toothsome Japanese style udon noodles in a light soy-ginger dressing with fresh stir fried veggies. Serve it hot for a lovely main course, or cold for a great pot luck option.
Check out this recipe
I love that there’s no mayo in this cold udon noodle salad and it makes me happy that it’s got lots of veggies in it

Asian Fusion Bowl with beans, greens, veggies in a white bowl on a mat with a green napkin

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

Long pin for Pinterest with two images of Asian Fusion Bowl and the title

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Asian Fusion Bowl Recipe

Asian Fusion Bowl salad with greens, cucmbers, carrots, tofu, and more

Asian Fusion Bowl

Debi
This Asian Fusion Bowl is so good and so easy to make. The Asian flavors make it a fun change from the typical salad.
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 0 minutes mins
Total Time 10 minutes mins
Course Main Course, Salad
Cuisine American, Chinese
Servings 4 servings
Calories 90 kcal

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.

Nutrition

Calories: 90kcalCarbohydrates: 10gProtein: 6gFat: 3gSaturated Fat: 1gSodium: 246mgPotassium: 350mgFiber: 2gSugar: 6gVitamin A: 3943IUVitamin C: 56mgCalcium: 42mgIron: 2mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword Asian, Bowls
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
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Filed Under: Gluten-free, Lunch, Main Dish, Salads, Vegan, Vegetarian, Weeknight meals Tagged With: Asian, gluten-free, meatless, Meatless Monday, salad, snap peas, tofu, vegan, vegetables, vegetarian

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Comments

  1. Jennifer Stewart

    August 25, 2020 at 7:00 am

    5 stars
    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!

5 from 1 vote

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Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

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