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Chili-Glazed Tofu with Vegetable Quinoa Recipe

Chili-Glazed Tofu with Vegetable Quinoa recipe

Stashcook

This is a yummy bowl with tofu, quinoa, and veggies. The tofu is glazed with a sweet and spicy sauce. It's all mixed with quinoa and colorful veggies. This meal is good for lunch or dinner.

Ingredients

1 cup quinoa
2 cups water
1 (14 oz) package extra firm tofu
1 tablespoon olive oil
1 tablespoon chili garlic sauce
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 crown broccoli, cut into florets
8 oz button mushrooms, quartered
1 carrot, thinly sliced
1 red bell pepper, sliced
1/4 cup tahini
2 tablespoons warm water
1 tablespoon sesame seeds
4 green onions, thinly sliced

Method

1
Preheat oven to 425°F. Line a baking sheet with parchment paper.
2
Press tofu to remove excess water, then cut into 1-inch cubes.
3
In a bowl, whisk together 1 tablespoon soy sauce, chili garlic sauce, honey, and 1/2 tablespoon rice vinegar. Add tofu cubes and toss to coat. Arrange tofu on the prepared baking sheet and bake for 25 minutes, flipping halfway through, until edges are crispy.
4
Rinse quinoa under cold water and drain. In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork.
5
In a large skillet, heat olive oil over medium heat. Add broccoli florets, mushrooms, carrot, and bell pepper. Cook for 10 minutes, stirring occasionally, until vegetables are tender.
6
In a small bowl, whisk together tahini, warm water, 1 tablespoon soy sauce, and 1/2 tablespoon rice vinegar to make a dressing.
7
To assemble, divide quinoa among bowls. Top with roasted tofu and sautéed vegetables. Drizzle with tahini dressing, sprinkle with sesame seeds, and garnish with green onions.

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