Step 1

Place tofu cubes in a gallon size bag with cornstarch and garlic powder. Gently shake until coated.

Step 2

Cook tofu in air fryer at 400F for 5 minutes, shake gently, then air fry for another 5-7 minutes until lightly browned and crispy. *Alternatively bake at 400 F for 25 minutes, flipping halfway through.

Step 3

Whisk your asian sauce ingredients together until well combined.

Step 4

In a medium size saucepan over low-medium heat, add in crispy tofu with asian sauce and mix well until tofu is evenly coated.

Step 5

Sauté for 2-3 minutes until sauce caramelizes on tofu.

Step 6

Mix creamy sesame ginger dressing ingredients together in a small bowl until well combined.

Step 7

Arrange buddha bowl with brown rice, massaged lemon kale, shredded carrot, edamame, avocado, and crispy asian tofu.

Step 8

Drizzle with creamy ginger sauce and sprinkled with sesame seeds, cilantro, and fresh lemon if desired. Enjoy!