Crispy Tofu & Kale Power Bowl with Spicy Peanut Teriyaki

This bowl packs plant‑based protein, vibrant greens, and a zingy sweet‑spicy sauce that turns leftovers into a fresh meal. In under 35 minutes you’ll have a nutritionally balanced plate that satisfies cravings and keeps you full. Perfect for busy weeknights or meal prep.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 (14‑oz) block firm tofu, pressed and sliced ¾‑inch thick
• 4 cups kale, stems removed and torn into bite‑sized pieces
• 1 cup quinoa, rinsed
• ¼ cup roasted slivered almonds
• 2 tbsp toasted sesame seeds
• 2 tbsp peanut butter
• 1 tbsp low‑sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sriracha (adjust to taste)
• 1 tsp honey or maple syrup
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp lime juice
• 2 tbsp chopped cilantro
• 1 tbsp toasted sesame oil
• 2 tbsp neutral oil for frying (e.g., canola)
• Salt and pepper to taste

Instructions

1. Rinse quinoa and cook in 2 cups water for 15 minutes; fluff with a fork and set aside.
2. Heat 1 tbsp oil in a large skillet over medium‑high heat. Add tofu slices, season with salt and pepper, and sear until golden on both sides (about 3‑4 mins per side). Remove and set aside.
3. In the same skillet, add remaining oil, kale, and a splash of water. Sauté until kale is wilted but still bright green, about 3‑4 minutes. Transfer to a bowl.
4. Whisk together peanut butter, soy sauce, rice vinegar, sriracha, honey, garlic, ginger, lime juice, and a splash of water to create a smooth glaze.
5. Return tofu to the skillet, pour glaze over, and cook for 2‑3 minutes until the sauce thickens and coats the tofu.
6. Combine quinoa, kale, tofu mixture, roasted almonds, and sesame seeds in a large bowl; toss gently to combine.
7. Sprinkle chopped cilantro and toasted sesame seeds on top; drizzle any remaining glaze over the bowl.
8. Serve immediately or divide into meal‑prep containers—fresh greens and sauce keep best when assembled just before eating.

Chef's Note

Press tofu hard with paper towels before searing; a dry surface gives a crisp, golden crust that holds up to the sweet‑spicy glaze.

Make-Ahead Tips

Quinoa can be cooked up to 5 days ahead. Toss fried tofu with just a teaspoon of glaze before storage to prevent softening. Assemble bowls just before serving to keep kale crisp.

Substitutions

Swap tempeh for tofu for a firmer texture; use pumpkin or sunflower seeds in place of almonds; replace peanut butter with cashew or almond butter for a different flavor; use tamari or coconut aminos for gluten‑free.