Honey-Ginger Tofu With Kale And Quinoa
147
- Makes4 Servings
(Photo: Angus Fergusson)
Packed with protein and including a generous helping of superfood on the side, this sautéed tofu with red quinoa and kale salad makes healthy look and taste good.
Quinoa And Kale Pilaf
1 tsp canola oil
1/2 onion, finely chopped
1 cup vegetable broth
1 cup red quinoa, rinsed and drained
1 bunch kale, chopped, about 8 cups
Honey-Ginger Tofu
350-g pkg extra-firm tofu
2 tbsp low-sodium soy sauce
1 tbsp honey
2 tsp grated ginger
1 tsp canola oil
Instructions
Pat tofu dry with paper towels. Cut into 2 squares crosswise, then cut each lengthwise, forming 4 pieces. Cut each piece diagonally, making 8 triangles. Stir soy with honey, ginger and oil in an 8 × 8-in. baking dish. Add tofu and turn each triangle to coat. Let stand 15 min.
Heat a medium saucepan over medium. Add oil, then onion. Cook until soft, about 3 min. Add broth and 1/2 cup water. Bring to a boil. Stir in quinoa, then reduce heat to medium-low. Simmer, covered, until tender, about 20 min. Stir in kale until it wilts, 2 to 3 min. Remove pan from heat.
Heat a non-stick frying pan over medium. Add tofu, reserving marinade. Cook until dark golden, 2 to 3 min per side. Serve with quinoa and kale pilaf. Drizzle with reserved marinade.
