Golden Tofu and Quinoa Bowl
with Edamame, Carrot-Cabbage Slaw and Peanut Dressing
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Extra-Firm Tofu
(Contains Soy)
2 unit
Green Onion
20 g
Garlic
30 g
Ginger
1 unit
Lime
¾ cup
White Quinoa
1.5 tbsp
Peanut Butter
(Contains Peanuts)
1.5 tbsp
Teriyaki Sauce
(Contains Soy, Sulphites, Wheat)
1 tsp
Chili Flakes
227 g
Carrot-Purple Cabbage Slaw
85 g
Edamame
(Contains Soy)
3 tbsp
Cornstarch
(Contains Sulphites)
43102 tsp
Chinese Five Spice
Not included in your delivery
2 tbsp
Sugar*
2 tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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.
