Thai Quinoa Salad w/ Seared Tofu Steaks

This delicious Thai flavored quinoa salad is full of savory tastes and textures.

INGREDIENTS

1 cup quinoa (prepared via instructions on package)

1 red bell pepper

1 cup red cabbage

1 carrot shredded

1 cup shelled edamame

1 cup green onions

1/4 cup Peanut Butter

1/3 cup reduced sodium soy sauce

1 tbsp sesame oil

1 tbsp rice vinegar

1 tsp fresh grated ginger

1 tbsp honey

2 cloves garlic, minced

Juice from 1 lime

Salt and pepper to taste

DIRECTIONS

Place cooked quinoa in a large bowl and set aside to cool. Meanwhile, in a small bowl, whisk together Peanut Butter, sesame oil, lime juice, honey, vinegar, soy sauce, ginger, garlic, and salt and pepper. Once quinoa has come to room temperature, add all the vegetables. Pour dressing over top and toss to combine. Serve cold or at room temperature.

For the seared tofu I used firm tofu and placed crossed slices on the edges so the marinating gets inside the tofu steaks. Below is the marinating ingredients.

INGREDIENTS

1/3 cup amino acids (soy sauce substitute)

2 tbsp seseme oil

1 tbsp rice vinegar

2 tbsp honey

4 garlic cloves smashed and diced

1 tbsp diced ginger

Mix well.

2 tbsp Corn starch (put in a small cup and set aside)

DIRECTIONS

Marinate the tofu in the sauce for 10 min.

Turn on the broiler

Get a cookie sheet to place the tofu on and make sure it’s on its side

Pour half of the marinate over tofu and put in the broiler for 10-15 minutes (depending on how seared you want your tofu)

Right before tofu comes out of the broiler add 2 tbsp of cold water to cornstarch and mix well, put in 2nd half of marinade and mix, pour the mixture over the tofu and it will thicken a little as it settles to make a creamy glaze.

Top it all off by garnishing with seseme seeds.

Serve and enjoy!

~ANEWblog