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Crispy Tofu Buddha Bowls

Crispy Tofu Buddha Bowls
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A wholesome and vibrant halal-friendly Buddha bowl featuring crispy cornstarch-coated tofu, fresh vegetables, and a savory ginger-tamari dressing served over brown rice or quinoa.

Ingredients

Scale

1 block (14-16 oz) Extra-firm tofu
2 tbsp Cornstarch
2 tbsp Olive oil
2 cups Cooked brown rice or quinoa
1 cup Broccoli florets
0.5 cup Shredded carrots
0.5 cup Cucumber
0.5 cup Red cabbage
1 unit Avocado
1 tbsp Sesame seeds
3 tbsp Tamari
1 tbsp Sesame oil
1 tbsp Maple syrup or agave
1 tbsp Lemon juice
1 clove Garlic
0.5 tsp Ginger
2 tbsp Water

Instructions

  1. Press the extra-firm tofu for at least 30 minutes to remove excess water, then cut into ½-inch cubes
  2. Toss the tofu cubes in a medium bowl with cornstarch until evenly coated
  3. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add tofu in a single layer and cook for 5-7 minutes, flipping occasionally, until golden brown and crispy
  4. Remove tofu from the skillet. Add the remaining 1 tablespoon of olive oil and sauté broccoli florets for 3-5 minutes until tender-crisp
  5. Whisk together the tamari, sesame oil, maple syrup, lemon juice, minced garlic, grated ginger, and water to prepare the dressing
  6. Divide the cooked grains among four bowls. Arrange the crispy tofu, broccoli, carrots, cucumber, cabbage, and avocado slices on top
  7. Drizzle with the prepared dressing and garnish with sesame seeds before serving

Notes

Pressing the tofu is crucial for crispiness; you can do this overnight for best results.

Do not overcrowd the pan when frying tofu; cook in batches if necessary.

For meal prep, store components in separate airtight containers for 3-4 days and assemble just before eating.

To maintain crispiness during reheating, use a skillet for the tofu instead of a microwave.

Nutrition

Find it online: https://fabiloustaste.com/crispy-tofu-buddha-bowls/