The trick to crispy tofu that actually stays crispy? Cornstarch and a screaming hot pan. This Buddha bowl pairs it with quinoa, roasted vegetables, and a peanut-lime dressing that ties everything together.
Ingredients
The Bowl
- 1 block (400g) extra-firm tofu, pressed and cubed
- 1 cup quinoa, cooked
- 1 cup edamame, shelled
- 1 avocado, sliced
- 1 cup shredded red cabbage
- 1 carrot, ribboned with a peeler
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Sesame seeds for garnish
Peanut-Lime Dressing
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon maple syrup
- 1 teaspoon sriracha
- 2-3 tablespoons warm water to thin
Instructions
- Toss tofu cubes with cornstarch, soy sauce, and sesame oil.
- Heat a non-stick pan over high heat. Cook tofu 3-4 minutes per side until golden and crispy. Don’t move it around too much.
- Whisk all dressing ingredients together until smooth.
- Assemble bowls: quinoa base, then arrange tofu, edamame, avocado, cabbage, and carrot ribbons.
- Drizzle with peanut-lime dressing. Top with sesame seeds.
Tips
- Press the tofu: Wrap in a kitchen towel, put a heavy pan on top for 15 minutes. Less water = more crispy.
- Meal prep: Make the components separately and assemble fresh each day. Tofu reheats well in a pan.
- Nut-free: Replace peanut butter with tahini for an equally delicious dressing.
Nutrition (per bowl)
Calories: 520 | Protein: 28g | Carbs: 48g | Fat: 26g | Fiber: 12g