Sumo Citrus® Tofu Buddha Bowl

Elevate your mealtime with the vibrant and nourishing Sumo Citrus Tofu Buddha Bowl, a symphony of fresh, crisp vegetables and silky tofu, all highlighted by the bright, bold flavor of Sumo Citrus. This recipe meticulously layers cooked rice, edamame, purple cabbage, creamy avocado slices, carrot ribbons, and radishes, crowned with perfectly pan-seared tofu. Drizzled with a homemade Sumo Citrus sauce that marries distinct sweetness with savory and umami notes, each bite offers a harmonious balance of textures and tastes. Ideal for a refreshing lunch or a satisfying dinner, this Buddha Bowl not only feeds the body but also delights the senses, showcasing the versatility and allure of Sumo Citrus in every spoonful.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Makes: 2


1 (16-ounce) package super firm tofu (if using extra firm tofu, press out water)

1 tablespoon cornstarch, divided

2 tablespoons oil

2 cups cooked rice

2 cups shelled edamame

1 cup purple cabbage, shredded

1 firm avocado, sliced

1 cup carrot ribbons or shredded carrots

8 sliced radishes 

1 Sumo Citrus cut into wedges

Sumo Citrus sauce

2 tablespoons olive oil

2 Sumo Citrus, juiced

¼ cup soy sauce

1 tablespoon rice vinegar

1 tablespoon coconut sugar

½ teaspoon ground ginger

1 tablespoon cornstarch + 2 tablespoons water


  1. Cube the tofu and toss in a food storage bag with the cornstarch.
  2. Add the 2 tablespoons of oil to a non-stick skillet and bring heat to medium high. Add tofu and cook for 20-25 minutes stirring frequently, then remove from pan.
  3. In a small bowl, combine the sauce ingredients except the cornstarch and water.
  4. Pour the sauce into the skillet and bring to a boil, then reduce to medium.
  5. In a small bowl, combine the cornstarch and water to make a slurry. Then add the slurry to the sauce and cook on medium for 10 minutes or until the sauce has thickened.
  6. Add the tofu back to the pan and stir to coat with the sauce on low heat.
  7. To assemble bowls, arrange the cooked rice as the bottom layer of two bowls. Then add the edamame, cabbage, avocado, carrots, and radishes.
  8. Add the tofu in the center and garnish with Sumo Citrus wedges, sesame seeds, and scallions.


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