Ingredients:

  • 1 lb extra-firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 1 tbsp avocado oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1/3 cup creamy natural peanut butter
  • 2 tbsp low-sodium tamari
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp fresh lime juice
  • 1 tsp grated fresh ginger
  • 2-4 tbsp warm water
  • 2 cups cooked quinoa
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup shelled edamame, steamed
  • 1 large avocado, sliced

Instructions:

  1. Wrap the tofu block in a clean kitchen towel or parchment paper and place a heavy object on top for 15-20 minutes to remove excess moisture. Cut into 1-inch cubes.
  2. Toss the tofu cubes in a bowl with avocado oil, sea salt, garlic powder, and smoked paprika.
  3. Sprinkle cornstarch over the tofu and toss until evenly coated.
  4. Cook the tofu in an air fryer or on a baking sheet at a high temperature until the exterior is mahogany-colored and crispy, approximately 25 minutes.
  5. Prepare the dressing by whisking together peanut butter, tamari, maple syrup, rice vinegar, lime juice, and grated ginger. Thin with 2-4 tbsp of warm water until reaching a velvety consistency.
  6. Assemble the bowls by dividing cooked quinoa, shredded red cabbage, shredded carrots, and steamed edamame into four portions.
  7. Top each bowl with crispy tofu and sliced avocado. Drizzle with the peanut sauce and garnish with optional sesame seeds and green onions.