Crispy Tofu Bowl

The Crispy Tofu Bowl features golden, crunchy tofu nestled atop a bed of quinoa and vibrant vegetables, all drizzled with a savory soy-ginger dressing. This dish is a delightful mix of textures and flavors, making it a satisfying vegetarian lunch option.

Ingredients

• Firm tofu - 300 grams
• Quinoa - 150 grams
• Bell pepper (red or yellow) - 1 medium, diced
• Carrot - 1 medium, julienned
• Cucumber - 1 small, sliced
• Green onions - 2, chopped
• Soy sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Fresh ginger - 1 teaspoon, grated
• Garlic - 1 clove, minced
• Cornstarch - 2 tablespoons
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - 1 tablespoon (optional)

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut it into cubes.
2. Cook the quinoa according to package instructions (usually in 2 cups of water for about 15 minutes) and set aside.
3. In a bowl, mix soy sauce, sesame oil, grated ginger, and minced garlic to create the dressing.
4. Toss the tofu cubes in cornstarch until evenly coated.
5. Heat olive oil in a non-stick skillet over medium-high heat, then add the tofu cubes and fry until golden and crispy on all sides, about 8-10 minutes.
6. Season the tofu with salt and black pepper to taste.
7. In a serving bowl, layer the cooked quinoa, followed by the crispy tofu, diced bell pepper, julienned carrot, sliced cucumber, and chopped green onions.
8. Drizzle the soy-ginger dressing over the bowl and sprinkle with sesame seeds if desired.
9. Serve immediately and enjoy your crispy tofu bowl!

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 50 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 750 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich source of plant-based protein from tofu.
• High in dietary fiber from quinoa and vegetables.

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