Description
A colorful quinoa bowl recipe with spicy pan fried tofu, nuts, veggies, apple, kimchi, and cilantro.
Ingredients
Units
Scale
- 3 cups cooked quinoa, room temperature or warmer
- 1/2 English cucumber, diced
- 1 cup baby spinach, chopped
- 1 red or yellow bell pepper, cored and slice into strips
- 1/2 cup kimchi, chopped
- 1 red apple such as Honeycrisp, cored and chopped
- 1/4 cup cashew nuts
- 1/2 cup cilantro, chopped (optional)
Spicy Tofu
- 1/2 block extra firm tofu (about 7 ounces)
- 1 tablespoon neutral oil such as vegetable oil or grapeseed oil
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons tobanjan
- 2 tablespoons water
- 1 teaspoon toasted sesame oil
- Salt and pepper, to taste
Instructions
- Prep the tofu: Drain the tofu and wrap it with a paper towel. Leave for 15 minutes. Slice the tofu into bite size cubes and set aside.
- Make the spicy tofu sauce: Add the soy sauce, rice vinegar, tobanjan, water, and toasted sesame oil to a bowl and mix well to combine. Set aside.
- Warm up the skillet: Heat up a skillet over medium high heat. When the skillet is hot, add the oil and swirl it to coat the surface evenly.
- Cook the tofu: Add the tofu and cook on each side for about 2-3 minutes, until golden brown.
- Add the sauce: Lower the heat to low and add the sauce. Quickly stir fry the tofu pieces to coat them evenly with the sauce. Turn the heat off and transfer the tofu to a plate.
- Make the quinoa bowls: Divide the quinoa among two serving bowls and top with cucumber, spinach, bell pepper, kimchi, apple, and cashews. Add the tofu last in the center and top with plenty of cilantro. Serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 712
- Sugar: 18.7g
- Sodium: 789mg
- Fat: 27.8g
- Saturated Fat: 8.6g
- Unsaturated Fat: 8.4g
- Trans Fat: 0g
- Carbohydrates: 90.4g
- Fiber: 14.7g
- Protein: 28.7
- Cholesterol: 0mg
