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- 1 block firm tofu, pressed and cubed - 2 tablespoons cornstarch - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 cup cooked quinoa - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 carrot, julienned - 1 avocado, sliced - 2 green onions, chopped - 1 tablespoon sesame seeds - Fresh cilantro for garnish - Salt and pepper, to taste The firm tofu gives the bowl its main protein. Cornstarch helps the tofu get crispy. Soy sauce adds a savory taste. The sesame oil brings warmth and depth to the dish. Quinoa acts as a healthy base. Broccoli, bell pepper, and carrot add crunch and color. The avocado adds creaminess. Green onions and sesame seeds top the dish for extra flavor. If you can't find firm tofu, try using tempeh or chickpeas. If you're gluten-free, swap soy sauce for tamari. You can replace quinoa with brown rice or farro for a different grain. For a nut-free option, leave out the sesame oil and use olive oil instead. This bowl packs a punch with nutrients. Each serving has about: - 350 calories - 20 grams of protein - 15 grams of healthy fats - 40 grams of carbohydrates - Lots of fiber from the veggies and quinoa This meal is not just tasty; it’s also good for you. It covers many vitamins and minerals, making it a great choice for any meal. If you want to check out the full recipe, you can find it above! To get started, press the tofu. First, wrap it in a clean towel. Then, place a weight on top for 15 minutes. This helps remove extra moisture, which is key for crispiness. After that, cut the tofu into bite-sized cubes. The size matters! Smaller pieces get crispy faster. Preheat your oven to 400°F (200°C). In a bowl, toss the cubed tofu with soy sauce. Make sure every piece is coated well. Next, sprinkle cornstarch over the tofu. Gently mix until all sides are covered. Line a baking sheet with parchment paper. Spread the tofu cubes in a single layer. Bake for 25-30 minutes. Flip them halfway for even crispiness. They should look golden brown and feel crunchy when done. While the tofu bakes, it’s time for the veggies. Heat sesame oil in a skillet over medium heat. Add broccoli florets, sliced red bell pepper, and julienned carrot. Sauté these for 5-7 minutes. You want them tender-crisp, not mushy. Season with salt and pepper to taste. This simple step brings out the flavors in your dish. For the full recipe, you can find all the detailed steps above. Enjoy your cooking adventure! To get your tofu extra crispy, start with firm tofu. Press it well to remove moisture. This step is key. I suggest pressing for at least 15 minutes. After pressing, cut the tofu into small cubes. Coat the cubes in soy sauce first. Then, toss them in cornstarch. The cornstarch forms a crunchy crust while baking. Bake at 400°F for 25 to 30 minutes. Remember to flip them halfway to ensure even crispiness. When sautéing vegetables, heat your skillet first. Add sesame oil and let it warm up. This helps the veggies cook evenly. I love using broccoli, bell peppers, and carrots. Cut them into small pieces for quick cooking. Sauté for about 5 to 7 minutes. You want them tender but still crisp. Season with salt and pepper for extra flavor. Don't overcrowd the pan; this keeps them from steaming. Building your power bowl is fun! Start with a base of cooked quinoa. It adds protein and fiber. Layer on your sautéed veggies and crispy tofu. Slice an avocado for creaminess. Finish with chopped green onions and sesame seeds. Fresh cilantro on top adds a nice touch. Feel free to mix and match toppings for variety. Check out the Full Recipe for more serving ideas! {{image_2}} You can easily change the protein in your crispy tofu power bowl. While tofu is great, you can use chickpeas for a hearty twist. Simply roast the chickpeas with your favorite spices. For a meat option, try grilled chicken or shrimp. Both add flavor and protein. Quinoa is a fantastic base for the bowl. However, you can swap it with brown rice for a chewier texture. Farro also works well if you want a nutty flavor. If you're looking for something gluten-free, try cauliflower rice. It will keep the meal light and fresh. To elevate the taste, consider adding nuts like almonds or cashews for crunch. You can also toss in fresh herbs, such as basil or mint, for a burst of flavor. For dressings, a simple mix of lime juice and olive oil brightens the dish. Alternatively, a spicy peanut sauce adds a fun kick. Check out the full recipe for more ideas! To store your leftover crispy tofu power bowl, let it cool first. Place it in an airtight container. This keeps the flavors fresh and the tofu crispy. Store it in the fridge for up to three days. If you want to eat it later, try to keep the tofu separate from the veggies and quinoa. This helps maintain texture and taste. When reheating, aim for the oven or air fryer. Preheat the oven to 350°F (175°C). Spread the tofu and veggies on a baking sheet. Heat for about 10-15 minutes until warm. If using an air fryer, set it to 350°F (175°C) as well. This helps the tofu regain its crispiness. Avoid the microwave as it makes everything soggy. You can freeze the crispy tofu but not the assembled bowl. Wrap the tofu in plastic wrap, then in foil. Store it in a freezer-safe bag. It lasts for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above for the best taste. For quinoa and veggies, freeze them separately too. You can use soft tofu, but it won’t be as crispy. Firm tofu holds up better when cooked. Soft tofu will break apart easily. If you want a crispy texture, stick with firm tofu. You can change the grains or veggies in your bowl. Try brown rice or farro instead of quinoa. Add your favorite veggies like spinach or sweet potatoes. You can also mix in different sauces for extra flavor. Think about adding nuts or seeds for crunch. Cut vegetables into small, even pieces. This helps them cook evenly. For this bowl, slice bell peppers and julienne carrots. You can also steam broccoli for a few minutes before sautéing. This keeps them bright and tender. Fresh herbs like cilantro add great flavor, too! For the full recipe, check out the Crispy Tofu Power Bowl recipe above. In this blog post, we explored the crispy tofu power bowl's key ingredients and preparation steps. We discussed how to bake tofu, sauté veggies, and achieve that perfect crunch. You learned about protein and grain variations, serving tips, and storage methods. Remember, this dish is all about customization. Feel free to get creative with flavors and ingredients you love. Try it out, enjoy, and make it your own!

Crispy Tofu Power Bowl

Discover a delicious and healthy meal with this Crispy Tofu Power Bowl! Packed with protein, fresh veggies, and wholesome quinoa, this bowl is easy to make and perfect for any time of day. Follow simple steps to bake crispy tofu and sauté colorful vegetables for a satisfying dish. Click to explore the full recipe and elevate your mealtime with this tasty, nutritious power bowl!
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Ingredients
  

1 block firm tofu, pressed and cubed

2 tablespoons cornstarch

2 tablespoons soy sauce

1 tablespoon sesame oil

1 cup cooked quinoa

1 cup broccoli florets

1 red bell pepper, sliced

1 carrot, julienned

1 avocado, sliced

2 green onions, chopped

1 tablespoon sesame seeds

Fresh cilantro for garnish

Salt and pepper, to taste

Instructions
 

Prepare the Tofu: Preheat the oven to 400°F (200°C). Press the tofu for at least 15 minutes to remove excess moisture, then cut it into bite-sized cubes.

    Coat the Tofu: In a bowl, toss the tofu cubes with soy sauce until evenly coated. Sprinkle the cornstarch over the tofu and gently toss again until all pieces are covered.

      Bake the Tofu: Line a baking sheet with parchment paper. Spread the coated tofu cubes onto the prepared sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.

        Sauté the Vegetables: While the tofu bakes, heat sesame oil in a skillet over medium heat. Sauté the broccoli, red bell pepper, and carrot for about 5-7 minutes, or until tender-crisp. Season with salt and pepper to taste.

          Assemble the Bowl: In a large bowl, start with a base of cooked quinoa. Top with the sautéed vegetables, crispy tofu, sliced avocado, and chopped green onions.

            Garnish and Serve: Sprinkle sesame seeds and fresh cilantro over the top for added flavor and presentation.

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 2