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 […]