Sesame Crusted Hoisin Tofu Buddha Bowls

Sesame Crusted Hoisin Tofu Buddha Bowls

Freakin’ awesome buddha bowls with sesame crusted hoisin tofu, roasted sweet potatoes, quinoa, avocado, and spinach. Comforting, healthy, and filling!

SESAME CRUSTED TOFU

7 ounces (200g) firm tofu

2 tbsp (32g) hoisin sauce

2 tbsp (30ml) soy sauce

3/4 cup (107g) rice flour

1 tbsp (9g) cornstarch

1/4 cup (60ml) water

1/4 cup (38g) raw sesame seeds

3 tbsp (23g) breadcrumbs

THE REST

1 (500g) sweet potato

1 tsp (5ml) oil

1/4 tsp ground cumin

1/8 tsp ground chili (1/4 tsp if you like it very spicy)

1 cup (170g) quinoa

2 cups (470ml) water

1 tbsp (16g) hoisin sauce

1/4 tsp salt

2 cups greens: spinach, kale, or bok choi

1 avocado, sliced

3/4 cup (180g) hummus

garnish: a drizzle of hoisin sauce, ground pepper, fresh basil and/or mint

 

SESAME CRUSTED TOFU

Two ways to prepare the tofu:

1) Wrap the tofu in plastic film and freeze overnight. The next day, allow it to thaw on the counter until completely thawed. Transfer to kitchen paper towels and press with your hands to remove excess water. This method gives the tofu a chewier texture, plus it tends to absorb more marinade. Or

2) Place the tofu on a double layer of kitchen paper towels. Top with another layer of paper towels. Place something heavy on top like an iron skillet for example. Let the tofu sit at least 30 minutes.

Cut the tofu into nuggets-size pieces, about 1/2 inch thick. I ended up with about 8 slices. Set aside.

In a large baking dish, prepare the marinade by combining the hoisin sauce and soy sauce. Transfer the tofu to the dish and use your hands to coat the tofu with the marinade on each side. Arrange the tofu slices in a single layer, cover with plastic film and let marinate for at least 2 hours (or overnight) in the refrigerator.

Heat a large non-stick skillet over medium heat. Once hot, add the tofu slices and cook about 1 minute per side, or until golden brown. Pour the remaining marinade over the tofu and cook for another minute, or until almost no liquid remains. Remove from heat and let the tofu cool a few minutes.

Next, we will prepare our batter. Place 1/2 cup of rice flour on a soup plate or shallow dish. Set aside. In another plate, combine the remaining 1/4 cup of rice flour with the cornstarch and water. Whisk until no lumps remain. Finally, in a third plate, combine the sesame seeds with the breadcrumbs.

Take a slice of tofu, coat it in the rice flour and shake off excess. Then dip it into the wet batter to coat it lightly, and finally lay the tofu in the sesame-breadcrumbs. Turn it over to make sure it’s fully coated. Transfer to a plate and repeat with the remaining tofu.

I recommend cooking the tofu at the last minute, so if you haven’t yet, prepare the rest of the bowls (see below).

To cook the tofu, heat about 1/4 cup of vegetable oil in a skillet (see notes for the baked version). Once hot, shallow fry the tofu slices, about 1 minute per side or until golden brown. Transfer to a plate lined with paper towels to remove excess oil.

Prepare the bowls. Place about 3 tbsp of hummus in each bowl and smear it using the back of a spoon. Top with cooked quinoa, roasted sweet potatoes, sautéed greens, avocado, and finally sesame crusted tofu. Garnish with chopped basil or mint, and serve. Drizzle the tofu with hoisin sauce for even more flavor and top the hummus with toasted sesame oil.

THE REST

For the sweet potatoes: Preheat oven to 400°F (200°C). Wash the sweet potato and cut it into 1/2 inch slices. Transfer to a baking sheet lined with parchment paper. Brush with the oil, sprinkle with cumin, and chili, and mix with your hands to coat each slice with the spices. Arrange the slices in a single layer. Bake for about 20 minutes, or until soft and golden brown.

For the quinoa: In a large saucepan, combine the quinoa with the water, hoisin sauce, and salt. Bring to a boil, then lower the heat, and cook covered about 15 minutes.

For the greens: Use your favorite method to cook your greens. To sautée, heat a tablespoon of oil in a large skillet. Once hot, add chopped garlic (optional) and sautée for a few minutes. Then, add your greens (I went with baby spinach) and sautée until wilted. Season with salt and pepper.

NOTES

Crusted tofu can also be baked: Preheat oven to 400°F (200°C). Place the tofu coated with sesame seeds and breadcrumbs on a baking sheet lined with parchment paper and bake 15 minutes.

This recipe makes 4 large bowls or 5 smaller ones. It’s fully customizable, feel free to omit avocado or hummus for a lighter meal.

NUTRITION

Serving Size: 1 Bowl (with all the toppings)

Calories: 673