Name: Tofu and quinoa buddha bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 2 1/2 tbsp quinoa, rinsed; 1/4 cup water; 1/4 tsp salt; 10 oz extra firm tofu, patted dry and cubed; 1 1/2 tsp cornstarch; 1 tsp canola oil; 1 tbsp low sodium soy sauce; 1 1/2 tsp rice vinegar; 1/4 tsp honey; 2 tsp fresh ginger, grated; 3/4 tsp water; 1/2 tsp toasted sesame oil; 1.5 oz cucumber, sliced; 1/2 medium carrot, shredded; 3 tbsp frozen edamame, thawed

Instructions

Prep 20 min · Cook 30 min

Wrap the tofu block in clean kitchen towels and place a heavy plate on top. Let it press for 15 minutes to remove excess moisture while you prepare the other ingredients.
Combine the rinsed quinoa, water, and a pinch of the salt in a small saucepan. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
Cut the pressed tofu into 1 inch cubes. In a bowl, toss the cubes with cornstarch and the remaining salt until evenly coated.
Heat the canola oil in a large nonstick skillet over medium-high heat. Add the tofu and cook for 10 to 12 minutes, turning occasionally, until the cubes are golden and crispy on most sides. Done when golden and crispy.
In a small bowl, whisk the soy sauce, rice vinegar, honey, grated ginger, water, and sesame oil until the honey is fully dissolved.
Fluff the quinoa and place it in a bowl. Toss the warm tofu with a spoonful of the dressing. Arrange the tofu, cucumber, shredded carrots, and edamame over the quinoa. Drizzle the remaining dressing over the top.

Nutrition

Ingredients

Instructions

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