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.
/ serving 2 people
/ serving 2 people
Smooth Peanut Butter(ContainsPeanut/Cacahuète)
Teriyaki Sauce(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)
Carrot-Purple Cabbage Slaw
Chinese Five Spice
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.
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.)
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.
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.
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.