Description
Unlock the secret to perfectly crispy tofu with this protein-packed sesame bowl that makes plant-based eating feel like a luxury. No more bland vegetarian meals.
Ingredients
Scale
- 14 oz (400g) extra-firm tofu, pressed and cubed
- 2 Tbsp (30ml) soy sauce or tamari
- 1 Tbsp (15ml) sesame oil
- 1 Tbsp (15ml) maple syrup or honey
- 2 cloves garlic, minced
- 1 Tbsp (9g) cornstarch
- 2 Tbsp (30ml) neutral oil for cooking
- 1 cup (185g) uncooked quinoa, rinsed
- 2 cups (475ml) vegetable broth
- ¼ tsp salt
- 3 Tbsp (45ml) tahini (sesame paste)
- 2 Tbsp (30ml) soy sauce or tamari
- 1 Tbsp (15ml) rice vinegar
- 1 Tbsp (15ml) maple syrup
- 1 tsp (5ml) sriracha (optional)
- 2–4 Tbsp (30-60ml) water to thin
- 1 cup (75g) shredded red cabbage
- 1 medium carrot, julienned
- 1 cucumber, sliced
- 1 avocado, sliced
- 2 Tbsp (18g) sesame seeds
- Fresh cilantro and green onions for garnish
Instructions
- Press tofu for 30 minutes, then cut into 1-inch cubes. Mix soy sauce, sesame oil, maple syrup, and garlic in a bowl. Add tofu, toss to coat, and marinate for 15 minutes.
- Rinse quinoa thoroughly. Combine with vegetable broth and salt in a saucepan. Bring to boil, reduce heat, cover, and simmer for 15-18 minutes until liquid is absorbed. Remove from heat, fluff with fork, and let stand covered for 5 minutes.
- Whisk together tahini, soy sauce, rice vinegar, maple syrup, and sriracha. Add water gradually until sauce reaches desired consistency.
- Drain tofu from marinade (reserve marinade). Sprinkle cornstarch over tofu and toss gently. Heat oil in a non-stick skillet over medium-high heat. Add tofu in single layer and cook undisturbed for 3-4 minutes until golden. Flip and cook another 2-3 minutes. Pour reserved marinade over tofu and cook 30 seconds until glossy.
- Assemble bowls with quinoa as base. Arrange tofu, cabbage, carrots, cucumber, and avocado. Drizzle with sesame sauce, sprinkle with sesame seeds, and garnish with cilantro and green onions.