Crispy Tofu & Squash Rice Bowl

Ingredients

• 1 cup brown rice, cooked and chilled
• 1 lb firm tofu, pressed and cubed
• 2 cups butternut squash, peeled and cubed
• 2 cups kale, chopped
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 2 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp ground black pepper

• 2 tbsp lime juice, freshly squeezed
• 1 tbsp fish sauce
• 1 tbsp honey
• 1 tsp chili flakes

• 1 cup roasted peanuts, chopped
• 1 cup fresh cilantro, chopped

1. 01
   Preheat oven to 400°F (200°C).
2. 02
   Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and golden.
3. 03
   Meanwhile, coat tofu cubes with cornstarch, garlic powder, and black pepper. Arrange in a single layer in an air fryer and cook at 375°F (190°C) for 15 minutes until crispy.
4. 04
   Heat a non-stick pan over medium heat, spread the cooked brown rice in an even layer, and cook until crispy, about 5 minutes. Stir occasionally.
5. 05
   In a small bowl, mix lime juice, fish sauce, honey, and chili flakes to make the dressing.
6. 06
   In a large bowl, combine crispy rice, roasted squash, air-fried tofu, and kale. Drizzle with dressing and toss to combine.
7. 07
   Serve the rice bowls topped with chopped peanuts and fresh cilantro.