📖 Instructions

1. Let's start with the quinoa! Rinse 1 cup of quinoa under cold water using a fine-mesh strainer. This step helps remove any bitter-tasting saponins.
2. Pop the rinsed quinoa into a medium saucepan. Add 2 cups of water or vegetable broth (broth adds a richer flavor!). Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and set aside to cool slightly.
3. Next up, the tofu. Press the excess water out of 1 block (about 14 ounces) of extra-firm tofu. I usually wrap it in paper towels and place something heavy on top for about 30 minutes. This step is *crucial* for getting crispy tofu!
4. Once pressed, dice the tofu into bite-sized cubes. In a large bowl, toss the tofu with 1 tablespoon of soy sauce or tamari (for gluten-free), 1 teaspoon of sesame oil, and 1/2 teaspoon of garlic powder. Give it a good mix to ensure every piece is coated.
5. Heat 1 tablespoon of oil (I prefer coconut or avocado oil) in a large skillet or wok over medium-high heat. Add the tofu and cook, stirring occasionally, until golden brown and crispy on all sides – about 8-10 minutes. Keep a close eye on it to prevent burning!
6. While the quinoa and tofu are doing their thing, prep your veggies. You'll need: 1 red bell pepper (thinly sliced), 1 cup of shredded carrots, 1 cup of chopped cucumber, 1/2 cup of shelled edamame (either fresh or frozen, thawed), and 1/4 cup of chopped cilantro or green onions. Feel free to add any other veggies you love! Broccoli florets, snap peas, or shredded cabbage would all be great additions.
7. Now, for the star of the show: the peanut sauce! In a small bowl, whisk together 1/4 cup of peanut butter (creamy or crunchy, your call!), 2 tablespoons of soy sauce or tamari, 2 tablespoons of rice vinegar, 1 tablespoon of honey or maple syrup (or agave for a vegan option), 1 tablespoon of sesame oil, 1 tablespoon of lime juice, 1 teaspoon of grated ginger, 1 clove of garlic (minced), and 1-2 tablespoons of water to thin it out to your desired consistency. If you like it spicy, add a pinch of red pepper flakes!
8. Time to assemble! Divide the cooked quinoa among bowls. Arrange the crispy tofu and your colorful veggies on top. Drizzle generously with peanut sauce. Garnish with chopped peanuts, sesame seeds, and extra cilantro or green onions. You can also add a wedge of lime for an extra zing.
9. Get creative with your plating! This bowl is all about vibrant colors and textures so, have fun. Add some sriracha or chili garlic sauce if you like some heat! Enjoy your delicious and nutritious Asian-inspired Buddha bowl!