Buddha Bowl with Crispy Tofu and Peanut Sauce

Steps

1. Preheat the oven to 425°F (220°C). Wrap the firm tofu in a dry kitchen towel, set it on a cutting board and weigh it down with a heavy skillet or a few cans: let it drain while you prep everything else, at least 15 minutes.
2. Peel the sweet potatoes and cut them into 3/4 inch (2 cm) cubes. On a large sheet pan, toss them with 1 1/2 tablespoons of the olive oil and a pinch of the salt. Dry the chickpeas thoroughly with paper towels, toss them with the remaining 1/2 tablespoon of olive oil, the smoked paprika, cumin and a pinch of the salt, and spread them on a second sheet pan. Everything should be in a single layer, not piled up.
3. Roast both pans for 25 to 30 minutes, flipping the cubes and shaking the chickpeas halfway through. The sweet potato is done when the edges are caramelized and a knife tip slides in with no resistance; the chickpeas are done when they sound hollow and crunch when you bite one.
4. Meanwhile, rinse the quinoa in a fine-mesh strainer under cold water, rubbing it between your fingers for 30 seconds. Put it in a saucepan with 320 ml (1 1/3 cups) of water and a pinch of the salt, bring to a boil, cover and cook for 15 minutes over gentle heat. Off the heat, let it rest covered for 5 minutes, then fluff with a fork.
5. Cut the pressed tofu into 3/4 inch (2 cm) cubes. Toss them with 1 tablespoon of the soy sauce in a bowl, then sprinkle with the cornstarch and shake until every cube has a dry, matte coating.
6. Heat the neutral oil in a large nonstick or cast-iron skillet over medium-high heat. When it shimmers, add the tofu in a single layer and let it brown for 8 to 10 minutes, turning every 2 minutes, until every side is golden and crackly. Drain on paper towels.
7. Very thinly slice the red cabbage, put it in a bowl with the juice of 1/2 lime and a pinch of the salt, and massage it with your fingertips for 1 minute to soften it. Shave the carrots into thin ribbons with a vegetable peeler. Cut the other 1/2 lime into wedges.
8. For the sauce, finely grate the fresh ginger into a bowl, then add the peanut butter, the remaining 3 tablespoons of soy sauce, the juice of the second lime and the maple syrup. Whisk while adding hot water a spoonful at a time, 3 to 5 tablespoons in all, until the sauce is smooth and pourable and coats a spoon.
9. Roughly chop the roasted peanuts. Halve the avocado, remove the pit and slice it at the last minute.
10. Build the buddha bowl: a base of warm quinoa in each bowl, then sections of sweet potato, crispy tofu, chickpeas, red cabbage, carrots, baby spinach and avocado. Drizzle generously with peanut sauce, sprinkle with peanuts and sesame seeds, and serve with a lime wedge.