I love Bowls because you can mix and match the ingredients and spices, allowing you to enjoy different flavors all in one big bowl. Another nice veggie to add to this bowl would be sugar snap peas.
Spicy Tofu Quinoa
Bowl
For the Tofu
1/4 low-sodium
soy sauce or tamari
3 tablespoons
Asian chile garlic paste
1 tablespoon
maple syrup or agave syrup
1 pkg.
firm tofu, drained, patted dry and cut into 1” cubes
canola
oil
To prepare the tofu, stir the soy sauce, chile paste, and
agave together in a large bowl.
Add the tofu cubes and set aside to marinate while you prepare the rest
of the components, or for at least 20 minutes. Remove the tofu cubes from the marinade with a slotted
spoon, reserving the marinade, and put them on paper towels to dry. Set the bowl with the marinade aside.
Pour enough canola oil into a large skillet to coat it and
heat it over medium high heat until the oil slides like water in the pan and is
searing hot but not smoking, 2-3 minutes.
Add the tofu cubes and fry until they are golden brown, turning with
tons to brown all sides, 6-8 minutes.
Remove the tofu from the pan and place it in the bowl with the
marinade. Give the tofu a quick
toss with rubber spatula or spoon to coat the cubes.
Veggies
Any of your favorite veggies will do. I used:
Asparagus
Radishes
Cruciferous
mix
Red
pepper
Salt
and sesame oil
Pour enough oil in large skillet to coat it and heat over
medium high heat. Add the veggies
with 1 teaspoon salt and sear them, tossing the pan or otherwise turning the
veggies, for about 1 minute, until they are beginning to blister on the
outside. Slide the veggies into a
big bowl and toss with sesame oil and a pinch of sea salt.
Bowl
1 cup
quinoa, cooked (I used 3/4 cup) –
prepared according to pkg.
scallions,
white and green parts only, thinly sliced on an angle
Assemble items in a big bowl, topping with the scallions and
a pinch of sesame seeds.
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