Ingredients:

  • 14 oz (400g) extra-firm tofu, pressed and cubed
  • 2 tbsp (15g) cornstarch
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 2 tbsp (30ml) avocado oil
  • 2 cups (370g) cooked quinoa
  • 1 cup (150g) shelled edamame, steamed
  • 2 cups (100g) shredded purple cabbage
  • 1 cup (130g) shredded carrots
  • 1 cup (150g) sliced cucumbers
  • 1 avocado, diced
  • 3 tbsp (48g) creamy peanut butter
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15ml) lime juice
  • 1 tsp (5g) sriracha
  • 2 tbsp (30ml) warm water

Instructions:

  1. Press the tofu for at least 20 minutes by wrapping the block in a clean kitchen towel or parchment paper and placing a heavy object on top. Once pressed, cut into 1-inch cubes.
  2. Toss the tofu cubes in a bowl with cornstarch, salt, and pepper until every side is evenly coated.
  3. Heat avocado oil in a non-stick skillet over medium-high heat until shimmering. Add tofu cubes in a single layer, searing for 3-5 minutes per side until mahogany-colored and crisp. Remove and set on a wire rack.
  4. Divide the cooked quinoa equally among four bowls. Arrange the edamame, shredded purple cabbage, shredded carrots, and sliced cucumbers in sections around the grain.
  5. Place the crispy tofu in the center of each bowl and top with diced avocado.
  6. Whisk together peanut butter, soy sauce, maple syrup, lime juice, and sriracha. Add warm water one teaspoon at a time until the sauce reaches a velvety consistency, then drizzle over the bowls.