What she’d tell you
Give the tofu a little attention before frying: press out the moisture and season it. Then let it brown.
What you need
Written for 2. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Press tofu, then cube. Toss in cornstarch.
Pan-fry tofu in sesame oil, turning every 2 minutes, until all sides are golden.
Drizzle with soy sauce and toss to coat.
Build bowls: rice, then edamame, carrot, avocado, and tofu on top.
Add a tiny stripe of sriracha if you like heat.
If you haven’t got it
Firm Tofu
tempeh, pressed and cubed the same way
Edamame
chickpeas or any bean
Keeping it
Three days in the fridge, but the tofu loses its crisp on the first night. Keep it separate if that matters to you.
The tofu in a hot dry pan to bring it back. The rest is fine cold.
