Sesame Crusted Hoisin Tofu Buddha Bowls

If there is one kind of meal I never get tired of it’s definitely buddha bowls. Why do I love bowls so much? Because 1) It’s cozy and comforting. 2) Easy to eat, you don’t need to bring table mats, skillets, spatulas, and all the other stuff on the table. Just get your bowls and a fork! Plus it’s perfect to have in front of your favorite TV show. And 3) It’s healthy and LOADED with different flavors and textures.
Sesame Crusted Hoisin Tofu Buddha Bowls


INGREDIENTS
SESAME CRUSTED TOFU
  1. 7 ounces (200g) firm tofu
  2. 2 tbsp (32g) hoisin sauce (homemade or store-bought)
  3. 2 tbsp (30ml) soy sauce
  4. 3/4 cup (107g) rice flour
  5. 1 tbsp (9g) cornstarch
  6. 1/4 cup (60ml) water
  7. 1/4 cup (38g) raw sesame seeds
  8. 3 tbsp (23g) breadcrumbs


INSTRUCTIONS
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.