Chilli Crunch Tofu Bowl

Updated at: Wed, 14 Feb 2024 23:49:52 GMT

Step 1

If using dry quinoa, cook according to package .

Step 2

Preheat oven to 425F. Tear the tofu block into small bite size pieces and place in a large bowl or airtight container. Pour the tamari and vinegar over the tofu, cover the container then toss to evenly coat and allow the tofu to sit for 10 mins.

Step 3

Coat the tofu with the sugar, garlic, coriander, pepper, cornstarch and oil, then cover and toss again to evenly coat. Spread the tofu pieces out on a lined baking tray with space between each piece Bake for 20 mins, flip then bake again for 10-15 mins.

Step 4

Heat the remaining oil in a large skillet over medium low heat, then when hot add the scallions, garlic and a pinch of salt then sauté for about 1-2 mins until fragrant.

Step 5

Add the quinoa to the pan along with a generous pinch of salt then stir to combine. Continue to sauté the mixture occasionally for 4-6 mins until the quinoa becomes golden in color then add the kale. Continue to sauté until the kale has fully wilted, about 2-3 mins, then transfer to a serving bowl.

Step 6

To a small bowl combine the tamari, maple syrup, and chili crisp oil. Clear out the pan then heat it backup to medium low heat. Add the sauce and the baked tofu and toss to evenly coat.

Step 7

To serve, divide the quinoa, tofu, and edamame between three plates and garnish with more scallions and sesame seeds then enjoy.

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