Edamame & Crispy Tofu Bowl

The combination of tofu, broccoli slaw, and edamame makes for a satisfying and good-for-you Edamame & Crispy Tofu Bowl. And the tahini sauce and smoked almonds make it finger-licking delicious.

Tip: The more moisture you press out of the tofu, the faster it’ll crisp up.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 30 minutes
Serves: 4

Ingredients

1 14 oz. package extra-firm tofu
¼ cup cornstarch
2 Tbs. peanut oil (or other neutral oil like grapeseed, safflower, or sunflower)
4 cups broccoli slaw (1 12 oz. bag)
1 Tbs. reduced-sodium soy sauce
1 cup cooked brown, red, or black rice
1 cup shelled edamame, refrigerated or prepared from frozen
2 Tbs. chopped smoked almonds
½ cup Tahini Sauce (see recipe)

Instructions

Cut the tofu into 4 slabs. Place the slabs on a sheet pan lined with a clean kitchen towel. Fold the towel over the tofu, top with another sheet pan, and weigh down by placing a large can or two on top. Allow the pressed tofu to drain for about 10 minutes.
Spread the cornstarch out on a dry sheet pan. Gently pat the 2 largest sides of each drained tofu slab into the cornstarch. Cut each slab across the width, then cut each piece diagonally, to form 16 triangles.
In a large nonstick pan over medium heat, heat the oil until shimmering. Fry the tofu until brown, 2–3 minutes per side. Remove to a paper-towel-lined sheet pan and let drain.
Stir-fry the broccoli slaw in the same pan until hot, 1–2 minutes. Season with the soy sauce.
Divide the slaw, rice, edamame, and tofu into 4 bowls. Top with the almonds. Serve with the sauce.