Description
Ultra-crispy tofu tossed in chili crunch over nutty quinoa and vibrant greens—big flavor, weeknight fast.
Ingredients
- Extra-firm tofu
- Chili crunch
- Quinoa
- Kale
- Edamame (shelled)
- Soy sauce or tamari (gluten-free)
- Maple syrup
- Rice vinegar
- Garlic powder
- Cornstarch
- Green onions
- Sesame seeds
Instructions
- Press tofu for 10 minutes, then cut into 1-inch cubes.
- Toss tofu with soy sauce, maple syrup, garlic powder, cornstarch, and chili crunch.
- Roast on a lined sheet at 425°F for 25–30 minutes, flipping once, until deeply crispy.
- Cook quinoa according to package instructions; fluff and season lightly.
- Sauté kale quickly until just wilted; season with a splash of vinegar.
- Warm edamame and toss with a little chili crunch oil.
- Assemble bowls: quinoa base, kale, edamame, crispy tofu; garnish with green onions and sesame seeds.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Adjust the amount of chili crunch to taste for desired spiciness.
- Feel free to add other vegetables or toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 0mg