Crispy Tofu Quinoa Bowl

Instructions:

1. Combine the rinsed quinoa, 2 cups (480ml) vegetable broth, and ½ tsp (3g) salt in a medium saucepan.
2. Bring the mixture to a boil over high heat, then immediately reduce to a simmer.
3. Cover with a tight lid and cook for 15 minutes, or until the liquid is fully absorbed.
4. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
5. In a medium bowl, toss the pressed tofu cubes with 2 tbsp (16g) cornstarch, ½ tsp (1.5g) garlic powder, ½ tsp (1.2g) smoked paprika, and ¼ tsp (1.5g) salt until evenly coated.
6. Heat 2 tbsp (30ml) avocado oil in a large skillet over medium-high heat until it shimmers.
7. Add tofu in a single layer, ensuring they don't crowd the pan; cook in batches if they don't fit in one layer.
8. Fry for 3–4 minutes per side without moving them, until a mahogany-colored crust forms. Remove from pan and set aside on a paper towel.
9. In a small bowl, combine 3 tbsp (45g) tahini, 1 tbsp (15ml) lemon juice, 1 tbsp (15ml) maple syrup, and 1 tbsp (15ml) soy sauce.
10. Whisk vigorously and slowly drizzle in 3 tbsp (45ml) warm water one tablespoon at a time, whisking constantly, until the sauce reaches a velvety, pourable consistency.
11. Divide the cooked quinoa evenly among four bowls.
12. Arrange the crispy tofu, 2 cups (150g) steamed broccoli, 1 cup (130g) shredded carrots, and ½ cup (80g) edamame in sections on top of the grain.
13. Top each bowl with sliced avocado and a sprinkle of 1 tbsp (8g) sesame seeds.
14. Generously drizzle the tahini sauce over each bowl just before serving.