Crispy Tofu Buddha Bowl with Ginger Dressing

Ingredients

• 14 oz firm tofu
• 1 tbsp cornstarch
• 2 tbsp avocado oil
• 2 cups cooked rice
• 1 cup shredded carrots
• 1 cup edamame
• 1 avocado, sliced
• 3 tbsp tamari
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 tsp sesame oil

Method

1. 1

   Wrap the tofu in a clean towel, place something heavy on top, and press for at least 15 minutes — squeezing out this excess water is what lets the tofu crisp in the pan instead of steaming from the inside out.

2. 2

   Cube the pressed tofu and toss with cornstarch.

3. 3

   Heat avocado oil in a skillet over medium-high heat and cook tofu 6-8 minutes, turning occasionally, until golden and crisp on multiple sides.

4. 4

   Whisk tamari, rice vinegar, ginger, and sesame oil for the dressing.

5. 5

   Divide rice, carrots, edamame, and avocado among bowls, top with crispy tofu, and drizzle with dressing.