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Flavorful Ranch Taco Party Bowl Recipe with Crispy Ginger Garlic Tofu Easy and Best

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A vibrant and satisfying taco bowl featuring crispy ginger garlic tofu, homemade ranch dressing, and fresh toppings. Perfect for parties or a quick, flavorful meal.

Ingredients

Scale
  • 14 oz (400g) extra-firm tofu, pressed and cubed
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp fresh ginger, grated
  • 2 garlic cloves, minced
  • 2 tbsp cornstarch
  • 3 tbsp vegetable oil
  • ½ cup mayonnaise (or vegan mayo)
  • ½ cup sour cream (or dairy-free yogurt)
  • 1 tsp dried dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp fresh chives, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tsp apple cider vinegar
  • Salt and pepper, to taste
  • 2 cups cooked brown rice or quinoa
  • 1 can (15 oz/425g) black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels (fresh or frozen)
  • 1 avocado, sliced
  • 1 cup shredded lettuce or cabbage
  • ½ cup shredded cheddar or vegan cheese (optional)
  • Fresh lime wedges for serving

Instructions

  1. Drain the tofu and press it for at least 30 minutes to remove excess water. Cut into 1-inch cubes.
  2. In a bowl, combine soy sauce, grated ginger, and minced garlic. Toss tofu cubes gently in the marinade and let sit for 10-15 minutes.
  3. Sprinkle cornstarch over the marinated tofu cubes and toss until evenly coated.
  4. Heat vegetable oil in a skillet over medium-high heat. Add tofu cubes in a single layer and fry for 3-4 minutes per side until golden and crispy. Cook in batches if needed.
  5. In a small bowl, whisk together mayonnaise, sour cream, dried dill, garlic powder, onion powder, chopped chives and parsley, apple cider vinegar, salt, and pepper. Refrigerate until ready to use.
  6. Cook brown rice or quinoa according to package instructions. Warm black beans gently. Halve cherry tomatoes, slice avocado, shred lettuce, and prepare corn kernels if frozen.
  7. Assemble the taco bowl by layering cooked rice/quinoa, black beans, corn, cherry tomatoes, shredded lettuce, and cheese if using. Top with crispy tofu cubes and drizzle with ranch dressing.
  8. Garnish with fresh lime wedges and serve immediately.

Notes

Press tofu for at least 30 minutes to remove moisture for best crispiness. Double-coat tofu with cornstarch and optionally double-fry for extra crunch. Use tamari for gluten-free. Vegan mayo and dairy-free yogurt can substitute for dairy in ranch dressing. Avoid overcrowding the pan to maintain tofu crispiness. Slice avocado just before serving and toss with lime to prevent browning.

Nutrition

Keywords: taco bowl, tofu recipe, ranch dressing, crispy tofu, vegan taco bowl, gluten-free, plant-based, easy dinner, party food

Find it online: https://katedishes.com/flavorful-ranch-taco-party-bowl-recipe-with-crispy-ginger-garlic-tofu-easy-and-best/