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Asian Recipes
Golden Tofu and Quinoa Bowl

Golden Tofu and Quinoa Bowl

with Edamame, Carrot-Cabbage Slaw and Peanut Dressing

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This Asian-inspired quinoa and tofu bowl is hearty and filling. Tofu cubes get pan-fried to get a nice crust, and a peanut dressing is the perfect coating on these golden cubes.

Tags:Veggie
Allergens:Soy/SojaPeanut/CacahuèteSulphites/SulfiteWheat/Blé
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

350 g

Extra-Firm Tofu

(ContainsSoy/Soja)

2 unit

Green Onions

20 g

Garlic

30 g

Ginger

1 unit

Lime

¾ cup

White Quinoa

1.5 tbsp

Smooth Peanut Butter

(ContainsPeanut/Cacahuète)

1.5 tbsp

Teriyaki Sauce

(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)

1 tsp

Chili Flakes

(ContainsSulphites/Sulfite)

227 g

Carrot-Purple Cabbage Slaw

85 g

Edamame

(ContainsSoy/Soja)

3 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

43102 tsp

Chinese Five Spice

Not included in your delivery

2 tbsp

Sugar*

2 tsp

Salt*

2 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories850 kcal
Fat30 g
Saturated Fat4 g
Carbohydrate104 g
Sugar19 g
Dietary Fiber12 g
Protein47 g
Sodium823 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Cups
Garlic Press
Zester
Small pot
Strainer
Paper Towel
Large Non-Stick Pan
Measuring Spoons
Whisk
Large Bowl
Instructionsarrow up iconarrow up icon
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1

In Step 4, use this heat guide to determine what spice level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!

Wash and dry all produce.* In a small pot, add 1 1/3 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, thinly slice the green onions. Mince or grate the garlic. Peel, then zest or mince 2 tsp ginger. Juice the lime.

2

In a strainer, rinse the quinoa and drain. Add the quinoa to the small pot with the boiling water. Reduce the heat to medium-low. Cover and cook until the quinoa is tender and all the water has been absorbed, 12-15 min. (When the quinoa is finished cooking, set it aside to cool slightly.)

3

Meanwhile, pat tofu dry with paper towels, then cut into 1/2-inch cubes. In a medium bowl, combine tofu, cornstarch and 1/2 tsp Chinese five spice. Toss to coat completely. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then the tofu. Pan fry, turning cubes occasionally, until golden-brown all over, 6-7 min.

4

In a large bowl, whisk the garlic, ginger, peanut butter, teriyaki sauce, 1 tbsp water, 2 tsp sugar, 2 tbsp lime juice and 1 tbsp oil. Whisk in 1/8 tsp chili flakes. (NOTE: Reference the chili guide in the Start Strong). Season with salt and pepper.

5

Add the quinoa, slaw mix, edamame and green onions into the large bowl with the dressing. Toss together. Divide the quinoa-veggie mixture between bowls and top with the golden-tofu.