Bol de proteínas con tofu crujiente al ajo: una comida rápida y llena de sabor

Ingredientes

• Extra-firm tofu (14 oz), drained and pressed
• Cornstarch (2–3 tablespoons)
• Avocado or canola oil (2 tablespoons)
• Garlic (4–5 cloves), minced
• Low-sodium soy sauce or tamari (3 tablespoons)
• Rice vinegar (1 tablespoon)
• Maple syrup or honey (2 teaspoons)
• Toasted sesame oil (1 teaspoon)
• Red pepper flakes or chili crisp (optional, to taste)
• Cooked brown rice or quinoa (2–3 cups)
• Edamame, shelled (1 cup, thawed if frozen)
• Cucumber, diced (1 cup)
• Shredded carrots (1 cup)
• Green onions, thinly sliced (2)
• Sesame seeds (for garnish)
• Lime wedges (optional)

Preparación

1. 1

   Prep the tofu: Press tofu for 15–20 minutes to remove excess moisture. Cut into 1-inch cubes and pat dry.

2. 2

   Coat for crispiness: Toss tofu with cornstarch and a pinch of salt until evenly coated.

3. 3

   Crisp the tofu: Heat a large nonstick skillet over medium-high. Add oil, then tofu in a single layer. Cook 8–10 minutes, turning every 2–3 minutes, until all sides are golden and crunchy.

4. 4

   Make the garlic sauce: Reduce heat to medium. Push tofu to the edges. Add a small splash of oil if the pan is dry. Sauté garlic 30 seconds until fragrant.

5. 5

   Sauce it up: Stir in soy sauce, rice vinegar, maple syrup, and sesame oil. Toss tofu to coat. Simmer 30–60 seconds to thicken. Add red pepper flakes if using.

6. 6

   Build the bowls: Add warm rice or quinoa to bowls. Top with crispy garlic tofu, edamame, cucumber, carrots, and green onions. Sprinkle sesame seeds and add a squeeze of lime.