“Honey” Sriracha Tofu & Quinoa

Craving Chinese and a home-cooked meal? Look no further! This recipe is simple, economical, delicious, and packed with protein.

This was the recipe that finally got me to give tofu a chance, and it completely changed the way I saw it! Before I was vegan, I never even considered buying a block of tofu. I only ever heard that it was chewy, flavorless, and directly compared to cardboard. That is simply not true!

Tofu is so versatile, and there are so many ways to get creative with it. This recipe is delicious, flavorful, and so easy to make! All you need is:

Ingredients:

• 1 cup dry quinoa
• 2 cups water
• 2 tbsp olive oil
• 1 16 oz block super firm tofu
• 2 tsp minced garlic
• 1 tbsp sriracha
• 1/2 tbsp soy sauce
• 2 tbsp agave or maple syrup
• 1/2 tbsp apple cider vinegar
• 1 tsp sesame oil
• 2 tbsp oil, for frying

Method:

• To make the quinoa, bring 1 cup rinsed quinoa and 2 cups of water to a boil. Lower the heat, cover & let simmer for about 20 minutes. I normally just wait until all the water has evaporated, then I remove from heat & fluff.

• While the quinoa is cooking, cook the tofu and make the sauce. I used super firm tofu in this recipe, so I did not need to press it before slicing. If you’re using extra firm, you will need to press it to remove the excess moisture. (This is my favorite tofu press!)
• Cut the tofu into small cubes (1/4-1/2”) and cook in a heated pan with oil, turning until each side is slightly browned.

• Combine all the sauce ingredients, taste & adjust flavors as needed. Add the sauce to the tofu pan & remove from heat. When the quinoa is ready, top it with the tofu, veggies, sesame seeds, and/or green onions

• Enjoy & share!

“Honey” Sriracha Tofu & Quinoa

This recipe is sweet, spicy, simple & so delicious.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 4

Calories 258 kcal

Ingredients

  

1x2x3x

• 1 cup dry quinoa
• 2 cups water
• 1 16 oz block super firm tofu
• 2 tsp garlic minced
• 1 tbsp sriracha
• 1/2 tbsp low sodium soy sauce
• 2 tbsp agave or maple syrup
• 1/2 tbsp apple cider vinegar
• 1 tsp toasted sesame oil
• 2 tbsp oil for frying

Instructions

 

• Rinse the quinoa & bring to boil in 2 cups of water. Reduce to simmer and cover for about 20 minutes*.
• Meanwhile, cut the tofu into 1/4 inch cubes. (I do not press super firm tofu, but if you're using extra firm you will want to use a tofu press** to get the excess moisture out of the block before cutting it)
• Cook the tofu in a saucepan with avocado or olive oil on low-medium heat. Turn the cubes until they are golden brown on each side.
• Combine all the remaining ingredients for the sauce. Taste and adjust to your desired flavor.
• When the tofu is ready, toss it in the sauce.
• Serve the tofu & quinoa with veggies, green onion & sesame seeds.
• Enjoy & share!

Notes

* I normally remove the quinoa from heat after all the water has evaporated – about 20 minutes.

Nutrition

Calories: 258kcalCarbohydrates: 35gProtein: 6gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 167mgPotassium: 281mgFiber: 3gSugar: 6gVitamin A: 11IUVitamin C: 3mgCalcium: 38mgIron: 2mg

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