Crispy Tofu Bowl Recipe

Combine an equal amount of dried couscous with boiling water. Add a pinch of salt. Stir briefly and add a lid. Let sit for at least 5 minutes. Fluff with a fork before serving.

Stir together mayo, sriracha, lime juice, and sesame oil until smooth.

Slice cucumbers, halve tomatoes, and cut avocado into slices.

Slice tofu into cubes. In a bowl, whisk flour, garlic powder, paprika, salt, pepper, and cold water into a smooth batter. Place the breadcrumbs in another bowl.

Dip tofu cubes into the batter, then coat with panko breadcrumbs.

Heat oil in a large skillet over medium heat.

Fry tofu, in batches if needed, until golden and crispy on all sides. This takes about 3-4 minutes on the first side and then only 2 minutes or so on the other side. Fry for a minute on any other side that isn’t crispy. If your oil is deep enough, you may only need to flip once. If you use minimal oil, you’ll need to flip several times.

Transfer to a paper towel-lined plate and sprinkle with salt.

Assemble bowls with couscous, crispy tofu, veggies, and sauce. Garnish with parsley and sesame seeds. Serve immediately.