![- 1 block firm tofu, pressed and cubed - 2 tablespoons cornstarch - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 cup cooked quinoa - 1 cup steamed broccoli florets - 1 cup shredded carrots - 1 avocado, sliced - 1/2 cup cucumber, thinly sliced - 1/4 cup edamame (shelled) - Salt and pepper to taste The main ingredients make this dish vibrant and healthy. Firm tofu acts as the star. Pressing the tofu removes excess water for a better texture. This helps it become crispy when baked. For added crunch, we use cornstarch. It coats the tofu and forms a golden crust. Soy sauce and sesame oil add deep flavor to each bite. Quinoa serves as a hearty base. It is packed with protein and nutrients. Steamed broccoli and shredded carrots bring color and vitamins. The avocado adds creaminess. Cucumber gives a refreshing crunch. Edamame provides a nice pop of flavor. - 2 tablespoons sesame seeds - 2 tablespoons chopped fresh cilantro You can personalize your bowl with garnishes. Sesame seeds add a nutty touch. Fresh cilantro brightens the dish with its flavor. Feel free to add more toppings. Try nuts, seeds, or different herbs. You can make this bowl your own! For the full recipe, check out the complete instructions. To make crispy tofu, start by pressing the tofu. Wrap the block of firm tofu in a clean kitchen towel. Place a heavy object on top, like a cast iron skillet. Let it sit for about 15 minutes. This removes extra moisture and makes the tofu crispier. Next, cut the pressed tofu into even cubes, about 1-inch in size. This size helps them cook evenly. In a mixing bowl, add the cubed tofu. Pour in soy sauce and sesame oil. Toss gently to coat all the pieces. This step adds flavor and helps the cornstarch stick later. Now, preheat your oven to 400°F (200°C). While the oven heats, line a baking sheet with parchment paper. This prevents sticking and makes cleanup easy. Once heated, take the tofu from the bowl. Sprinkle cornstarch over it and toss gently again. The cornstarch creates a crispy layer. Spread the tofu cubes in a single layer on the baking sheet. Bake for 25-30 minutes. Flip the tofu halfway through to ensure it gets golden and crispy on all sides. While the tofu bakes, prepare your quinoa. Cook it according to package instructions if it is not ready yet. Once the tofu is done and the quinoa is cooked, it’s time to build your bowl. In a large bowl, start with the cooked quinoa as your base. Top it with the crispy tofu, steamed broccoli, and shredded carrots. Add sliced avocado, cucumber, and edamame for freshness and color. For a beautiful finish, sprinkle sesame seeds and chopped cilantro on top. Season with salt and pepper to taste before serving. This bowl is not just tasty; it looks stunning too! Enjoy your colorful and nourishing meal! To get crispy tofu, cornstarch is your best friend. It helps absorb moisture. Use about two tablespoons for one block of tofu. Coat the tofu well by tossing it in a bowl. This thin layer makes it crispy when baked. Flipping the tofu halfway through baking is key. It helps both sides get even heat. Bake your tofu for about 25 to 30 minutes at 400°F (200°C). You want it golden and crunchy for the best texture. Adding spices or marinades can really lift your dish. Try garlic powder, paprika, or chili flakes for extra kick. You can also marinate the tofu in soy sauce and sesame oil before coating it in cornstarch. This adds a burst of flavor. Fresh herbs make a big difference in taste. I love using cilantro, as it adds freshness. You can also use basil or mint for a different twist. Just sprinkle them on top before serving to brighten your dish. Explore the [Full Recipe] for step-by-step cooking. Enjoy the process and get creative! {{image_2}} You can switch up the base of your Buddha bowl with different grains. Quinoa is great, but brown rice works well too. Farro adds a chewy texture and nutty taste. If you want a gluten-free option, try millet or buckwheat. These grains offer variety and boost nutrition. They also add fiber and minerals. Feel free to use seasonal or favorite veggies in your bowl. Spinach, kale, or bell peppers add color and crunch. Roasted sweet potatoes or beets also bring a sweet flavor. You can even mix in fresh herbs for extra taste. Think about textures too; combine soft and crunchy veggies. This keeps your meal interesting and fun! To keep leftovers fresh, store them in an airtight container. This helps to lock in moisture and flavor. Place the tofu and vegetables in separate containers to keep them crisp. Refrigerate your leftovers within two hours of cooking. This prevents bacterial growth and keeps your meal safe to eat. If you want to enjoy the bowl later, consume it within three days for the best taste and texture. To reheat your Buddha bowl, use an oven or air fryer. The oven method keeps the tofu crispy. Preheat it to 350°F (175°C). Spread the tofu and veggies on a baking sheet. Heat for about 10-15 minutes until warm. If you use a microwave, heat in short bursts. This method can make your tofu soft. Aim to eat your leftovers within three to four days for safety. Enjoy your delicious bowl! You can make tofu crispy by baking it. Start with firm tofu. Press it to remove extra water. This helps it get crispy. After pressing, cut the tofu into cubes. Toss the cubes in soy sauce and sesame oil. This adds flavor and helps the cornstarch stick. Next, sprinkle cornstarch over the tofu. Gently toss until each piece is coated. The cornstarch helps create a crunchy outer layer. Spread the tofu on a baking sheet in a single layer. Bake at 400°F for about 25-30 minutes. Flip them halfway for even crispiness. Enjoy your crispy tofu in the Buddha bowl! Yes, you can meal prep this Buddha bowl. Start by cooking the quinoa and steaming the broccoli. You can also prep the tofu ahead of time. Bake the tofu and store it in the fridge. Keep the other veggies like carrots and cucumber fresh. When you are ready to eat, just warm the tofu and quinoa. Assemble your bowl with all the ingredients. This makes lunch or dinner quick and easy! Yes, this recipe is perfect for vegans. All the ingredients are plant-based. The tofu, quinoa, and veggies provide great nutrition. The soy sauce and sesame oil add flavor without any animal products. Feel free to customize the bowl with your favorite vegan toppings. You can check the Full Recipe for more details on how to prepare this tasty dish. This blog post shared how to make a delicious Crispy Tofu Buddha Bowl. You learned about key ingredients like firm tofu, cornstarch, and quinoa. I walked you through preparing the tofu, baking it for maximum crispiness, and assembling the bowl with fresh vegetables. I also offered tips for variations and storage. Now, it's your turn to create this tasty dish. Enjoy the fun of customizing and making it yours!](https://momdishmagic.com/wp-content/uploads/2025/06/ba7e2ba2-cccc-4087-b42a-4fc0f5a7c365-250x250.webp)
Crispy Tofu Buddha Bowl
Discover the deliciousness of a Crispy Tofu Buddha Bowl! This vibrant recipe combines perfectly baked tofu with nutritious quinoa, fresh veggies, and a drizzle of sesame flavor that will tantalize your taste buds. Easy to prepare and packed with plant-based goodness, this bowl is perfect for lunch or dinner. Click through to explore the full recipe and enjoy a healthy meal that’s both satisfying and simple!