Crispy Tofu Buddha Bowl
A grain and vegetable bowl with crispy pan-fried tofu, roasted vegetables, and a drizzled sauce. Warm components are assembled over a base grain and topped with fresh garnishes.
Ingredients
Method
Press tofu between paper towels or in a tofu press for 10 minutes to remove excess moisture. Cut into 3/4-inch cubes.
Toss tofu with cornstarch, 1/4 tsp salt, and black pepper in a shallow bowl until evenly coated.
Toss squash with 1 tbsp oil, salt, and pepper. Spread on a baking sheet and roast at 425°F for 20–25 minutes, stirring halfway, until golden and tender.
Heat 2 tbsp oil in a large skillet over medium-high heat. Once shimmering, add tofu cubes in a single layer and cook 4–5 minutes per side until golden and crispy on each face. Transfer to a paper towel–lined plate.
In the same skillet, add leafy greens and secondary vegetable with a splash of water. Sauté over medium heat for 3–4 minutes until wilted and cooked through. Season with salt and pepper.
Divide cooked grain between two bowls. Arrange roasted squash, sautéed greens and vegetable, and crispy tofu on top of the grain.
Drizzle with sauce. Top with seeds, fresh herb, and lime juice or hot sauce if using. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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