Crispy Tofu Bowls with Carrot-Edamame Salad

Name: Crispy Tofu Bowls with Carrot-Edamame Salad
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 (14-ounce) block extra-firm tofu; 2 tablespoons cornstarch; 1 tablespoon extra-virgin olive oil; 1 tablespoon low-sodium soy sauce or tamari; 1/2 teaspoon kosher salt; 1/4 cup creamy natural peanut butter; Juice of 1 lime; 2 tablespoons low-sodium soy sauce or tamari; 1 tablespoon toasted sesame oil; 1 tablespoon unseasoned rice vinegar; 2 teaspoons honey or pure maple syrup; 1/2 teaspoon kosher salt; 4 Persian cucumbers, (diced); 3 large carrots, (peeled and shaved into ribbons); 1 cup frozen and thawed shelled edamame; 4 scallions, (trimmed and thinly sliced); 1/4 cup chopped cilantro leaves and tender stems, (plus more to garnish); 1/2 cup roasted and salted cashews or peanuts, (chopped); Cooked sushi rice, (short grain white rice, or short grain medium white rice, for serving); Japanese BBQ sauce, such as Bachan’s and/or chili crisp, (for serving (optional))

crispy, crunchy, and colorful!

I’ve shared a few versions of tofu bowls before (like my Peanutty Noodles with Crispy Tofu and Edamame and these Bang Bang Tofu Bowls) and that’s because, in part, I really think I’ve nailed the perfect crispy tofu recipe. By tearing a block of extra-firm tofu into bite-sized pieces by hand, you end up with jagged edges that get extra crispy in the oven. It’s a little messier than cutting the block into cubes with a knife, but the result is worth it. I toss the tofu in a combination of cornstarch, olive oil, soy sauce, and salt, which helps…