Ecuadorian-Style Crispy Tofu

Ecuadorian-Style Crispy Tofu

with Charred Vegetables and Pickled Onion

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We're all about learning new techniques to jazz up vegetables. Goodbye steamed veggies! Once you've tried these charred green beans and corn you'll be using this technique to add flavour to all your meals in the future!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

350 g

Extra-Firm Tofu


3 tbsp



¾ cup

White Quinoa

1 unit


10 g


170 g

Green Beans, trimmed

113 g

Corn Kernels

56 g

Red Onion, sliced

1 tbsp

Mexican Seasoning

1 unit


2 tbsp

White Wine Vinegar


Not included in your delivery

1 tsp


Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories809 kcal
Fat29 g
Saturated Fat4 g
Carbohydrate99 g
Sugar12 g
Dietary Fiber11 g
Protein42 g
Cholesterol0 mg
Sodium558 mg
Utensilsarrow down iconarrow down icon
Medium Bowl
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Charring is a cooking technique in which food is cooked so that the surface burns or 'chars' to a nice dark-brown colour. Allowing the veggies to cook, without stirring, allows the natural sugars to caramelize and adds flavour.

Wash and dry all produce.* In a medium pot, bring 1 1/3 cups salted water to a boil. Pat the tofu dry with paper towels, then cut into 1/2-inch cubes. In a medium bowl, combine the tofu, cornstarch and Mexican Seasoning. Toss to coat completely. Season with salt and pepper.


In a strainer, rinse the quinoa, then add to the boiling water. Reduce the heat to medium-low. Cover and cook, until the quinoa is tender and the water has been absorbed, 12-15 min. Leave the lid on and set aside. Meanwhile, cut the green beans in half. Finely chop the jalapeño, removing the seeds for less heat. Zest, then juice the lime.


Heat a small pot over high heat. Add the onions, vinegar, 1 tsp sugar and 1/4 cup water. Cook, until the onions soften, 4-5 min. Season with salt. Remove from heat and set aside. Roughly chop the cilantro. In another medium bowl, combine lime zest, lime juice, half the cilantro and 2 tbsp oil. Set aside.


Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the tofu. Cook, turning the cubes occasionally, on all sides, until crispy and golden-brown, 2-3 min per side. Transfer the tofu to the lime marinade bowl. Toss to combine. Wipe the pan clean.


Using the same pan, reduce the heat to medium. Add a drizzle of oil, then the green beans, corn and as much jalapeño as you like. Season with salt. Do not stir. Cover and cook, turning once halfway through cooking, until the veggies are dark golden-brown, 4 min


Add the remaining cilantro, veggies and 1 tbsp oil into the quinoa and toss together. Divide the veggie quinoa and crispy tofu between plates. Top with the pickled onions and drizzle over any remaining pickling liquid.