Crispy Tofu & Grain Bowl (v) Recipe

Rinse and cook grains

Rinse quinoa thoroughly under cold water in a fine mesh sieve. Rinse farro briefly. In a medium saucepan combine rinsed quinoa, farro, vegetable broth (or water), and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18–22 minutes until grains are tender and liquid is absorbed. Remove from heat and let sit, covered, 5 minutes, then fluff with a fork.

Press and cube

Drain tofu and press to remove excess water for 15–20 minutes (wrap in kitchen towel and weight with a plate or use a tofu press). Once pressed, cut into 1/2-inch cubes.

Marinate and coat

In a bowl toss tofu cubes with 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil and 1/4 tsp black pepper. Let sit 5–10 minutes. Sprinkle cornstarch over marinated tofu and toss gently until evenly coated.

Pan-fry until crispy

Heat 2–3 tbsp neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Add tofu cubes in a single layer (work in batches if needed). Fry without moving for 2–3 minutes per side until golden and crisp, turning to brown all sides (about 8–10 minutes total per batch). Transfer crispy tofu to a paper towel-lined plate.

Prepare and cook vegetables

While tofu cooks, preheat oven to 425°F (optional for roasting) or plan to sauté. For roasting: toss broccoli (or chosen seasonal veg), red pepper, and snap peas with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper on a baking sheet and roast 12–18 minutes until tender and slightly charred. For stovetop: heat 1 tbsp oil in a skillet over medium-high, add broccoli and harder veg first, sauté 4–5 minutes, then add peppers and snap peas and cook another 3–4 minutes until crisp-tender. Remove from heat and set aside.

Toss greens

Place baby spinach or mixed greens in a bowl and very lightly toss with a pinch of salt and a squeeze of lemon (or a drizzle of olive oil) just before assembling so they remain bright and fresh.

Make tahini sauce

In a small bowl whisk together 3 tbsp tahini, 1 tbsp lemon juice, 1 tsp soy sauce, 1 tsp maple syrup, 1/4 tsp garlic powder and 1–3 tbsp water to reach a pourable consistency (start with 1 tbsp and add more as needed). Taste and adjust seasoning.

Assemble bowls

Divide warm grain mixture between 2 bowls (about 1 1/8 cups cooked grains per serving). Arrange crispy tofu, roasted/sautéed seasonal vegetables and greens on top of each grain portion.

Finish and garnish

Drizzle tahini sauce over each bowl, sprinkle toasted sesame seeds, sliced green onions, and optional crushed chili flakes. Serve immediately.