Serves: 3-4
Prep Time: 5min
Cook Time: 5min
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Mise En Place:
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1 cup quinoa cooked to package description
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1 cup shredded carrot
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1 cup spinach
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1 cup edamame (if frozen, defrosted or simmer on low for 10 min)
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1 block extra firm tofu, pat dry and cubed
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1 tsp soy sauce
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1 pinch pepper
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1 pinch garlic powder
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Sesame seeds to top (optional)
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Sweet Chili Sauce:
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1/3 cup rice vinegar
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1/3 cup water
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1/4 cup raw granulated sugar or cane sugar
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1 tbsp Shaoxing cooking wine
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1 tbsp sriracha sauce
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1-2 tsp red chili pepper flakes
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1 clove of garlic, minced
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1 knob of ginger, minced
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1 tsp soy sauce
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2 tsp corn starch mixed with 2 tsp water
How To Make:
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After quinoa is cooked to package, carrots are shredded and edemame is thawed**
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1. Make the Chili sauce.
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In a medium skillet, add all ingredients for the sauce (Except for the corn starch water mix) in a pan and increase heat to medium high until you see a low boil. Reduce heat to low-medium and continue to stir the sauce to cook down. Midway through, add the corn starch water mix and continue to stir until it thickens (the whole process should take about 5 minutes)
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2. Make the Tofu
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On another medium heated skillet, add oil. When oil is hot, on medium heat add cubed tofu to the skillet cooking on all 4 sides until golden brown (cook one side at a time and keep turning tofu pieces). Toss tofu in a medium bowl with 1 tsp soy sauce , a pinch of pepper and a pinch of garlic powder.
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3. Plate!
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Add all veggie or base ingredients to a bowl in separated sections. Add the tofu cubes on top. sprinkle tofu cubes with sesame seeds if desired. Top the bowl with chili sauce. Enjoy!
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