Crispy tofu buddha style bowl

After the success of my crispy tofu with gochujang , I'm offering you an alternative if you can't find this Korean chili paste. This equally delicious option is also ideal if you want to eat less spicy. I use oyster sauce and tomato paste to replicate this distinct flavor. I pair the tofu with a creamy cucumber salad and a sesame carrot salad.

Servings: 2 to 4

Preparation: 20 minutes

Cooking time: 30 minutes

Ingredients :

Carrot salad:

• 3 carrots, peeled
• 1 tbsp roasted sesame seeds
• 1 tbsp roasted sesame oil
• Zest and juice of one lime
• 1 jalapeno pepper, finely chopped (optional)
• 1 clove of garlic, finely grated
• 1 tbsp rice vinegar

Cucumber salad:

• 3 Lebanese cucumbers
• 1 cup edamame
• 3 tbsp mayo
• 1 tbsp sesame oil
• 1 tsp fish sauce (optional)

Tofu:

• 1 block of firm tofu
• 3 tbsp avocado oil
• 2 tbsp cornstarch
• 1 tsp kosher salt
• 1 tbsp tamari
• 1 tbsp rice vinegar
• 1 tbsp oyster sauce
• 1 tbsp tomato paste

To serve:

• Cooked basmati rice
• Fresh coriander leaves
• Roasted sesame seeds

Steps:

Carrot salad

1. Grate the carrots into ribbons into a bowl.
2. Add the sesame seeds, sesame oil, lime juice and zest, chopped jalapeño, grated garlic, and rice vinegar. Refrigerate.

Cucumber and Edamame Salad

1. Add all ingredients to a bowl and mix. Refrigerate.

Crispy tofu

1. Preheat oven to 400°F or prepare an air fryer.
2. Drain and squeeze the tofu to remove excess water, then break it into uneven cubes with your hands directly on a baking sheet lined with parchment paper. Sprinkle with cornstarch and salt, and coat with avocado oil. Mix and spread. Bake for 25-30 minutes until golden brown and crispy.
3. In a bowl, combine the tamari, rice vinegar, oyster sauce, and tomato paste. Add the tofu cubes and coat well.

To serve:

1. Divide the rice among bowls. Add the crispy tofu, carrot salad, and cucumber salad. Garnish with fresh cilantro and toasted sesame seeds.