This recipe describes how to make crispy teriyaki tofu, intended to be served as part of a Buddha bowl with quinoa, roasted broccoli, avocado, and sesame seeds. It's noted as being gluten-free, vegan, and dairy-free.
1. Press extra firm tofu for at least 30 minutes and cut into cubes.
2. Marinate the tofu cubes in teriyaki coconut aminos, a splash of maple syrup, salt and pepper, a splash of avocado oil, and about 1 teaspoon of corn starch.
3. Bake the marinated tofu at 425°F (220°C) for about 20 minutes, flipping them over halfway through.
4. Serve the crispy tofu with prepped quinoa, roasted broccoli, avocado, and sesame seeds.
