• Line a baking sheet with parchment paper and pre-heat the oven to 400º. Also, cook your grain or noodles.

Make the crispy tofu

• Pat dry and dice the tofu in about 1 inch cubes.
• Combine the soy sauce, maple syrup and rice vinegar together in a large shallow bowl, then add the cubed tofu and gently toss. Let marinate for 15-20 minutes stirring once in a while (the tofu should absorb a lot of the marinade).
• Combine the breadcrumbs with the garlic powder and salt in a wide bowl. Set aside.
• Add the cornstarch to another bowl and add the tofu (leaving the extra marinade behind, try not to add too much liquid to the cornstarch). Gently toss the pieces so they are all covered with the cornstarch without breaking the cubes. It will become all sticky and kind of wet, but just do your best to cover them as good as you can.
• Then, transfer a few pieces of tofu at the time to the breadcrumb mixture and toss them around to completely cover them. I like to use my fingers for this and gently press on all the sides so the breading sticks nicely. Transfer on the prepared baking sheet and keep going with all the pieces of tofu. Bake for 25 minutes flipping halfway through.

Make the buddha bowl

• While the tofu is marinating/baking, prepare the peanut sauce and chop the veggies.
• Warm up a large pan (with or without oil) and add the broccoli and red pepper. Stir often and cook on medium high heat until tender, but still crunchy. Remove from the heat.
• When ready to eat, divide the grain or noodles in between 2 bowls, then top with the tofu, red pepper and broccoli. Garnish with cucumber, then drizzle the peanut sauce over. Top with peanuts, radishes, green onions and/or sesame seeds, sriracha (for a spicy bowl) if desired. Enjoy right away!