Rated 5 out of 5 based on 2 votes
- 2 cups cooked white quinoa
- 1 bunch chopped corriander
- 1 handful baby spinach leaves
- 2 x lebanese cucumbers sliced in thin quarters
- 3 x shallots sliced thinly
- 3 x quartered in thin slices
- 1/2 x rec capsicum sliced
- 3 Tbls crunchy peanut butter
- 1 tspn sesame oil
- 1 Tbls rice vinegar
- 2 tspn grated fresh ginger
- 1 Tbls honey
- 2 Tbls soy sauce
- 1 x block of firm tofu chopped into 2cm cubes
- 1 tspn `ginger powder
- 2 tspn garlic powder
- 1 Tbls oil
- 1 Tbls light soy sauce
- 1 x lime to garnish
1. Create the salad base. Mix the first 7 ingredients together in a bowl.
2.To create the dressing, combine the next 6 ingredients. Put in the microwave for a few seconds if the peanut butter doesn’t combine with the other ingredients but be careful to not overcook it. Add a little water if needed to get the dressing to a good consistency.
3. Cook the tofu. Place the oil into a non stick fry pan on medium heat. Test if the oil is ready by flicking a little water and seeing if it sizzles. Add the tofu and try to brown on all sides, giving it time to sit and sizzle (About 5 minutes).
Sprinkle the garlic and ginger powder and shake the frypan so the tofu gets evenly coated in the spices. Continue to fry for 1 more minute.
Sprinkle half the soy sauce over the tofu and shake the frypan again. Repeat with the remaining soy. Give the tofu another minute for the flavours to infuse. Your tofu should be crispy on the outside.
4. Mix the tofu with the salad. Squeeze some lime juice over the salad. Plate up and drizzle it with some dressing.
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Hmmm, that sounds yum. But one suggestion — honey is not vegan. I recommend Rice Malt syrup, what looks same like honey and tastes like a mild honey. Its available at Coles at the health food section.
Thank you Angela! Silly me about the honey not being vegan. I will definitely try your rice malt syrup suggestion.
I love quinoa and tofu. This is a great recipe! I have to try this one day. Thank you.