Honey Soy Tofu with Greens & Quinoa
PREP 30 MIN•COOK 20 MIN
DF
EF
GF
NF
VE
V
Number of servings
2
2 tbs soy sauce (or tamari if gluten free)
3 tsp honey (rice malt syrup or maple syrup)
1 tsp sesame oil
1⁄4 tsp garlic powder or 1 clove garlic minced
salt & pepper, to taste
250g firm tofu 2cm diced
1 tsp sesame seeds
1 cup (180g) pre-cooked quinoa warmed according to packet directions
2 cups (80g) baby spinach leaves
Whisk soy sauce, honey, sesame oil, garlic, salt and pepper in a shallow dish or sealable container. Add tofu and gently stir or shake to combine. Transfer to the fridge and marinate for at least 30 minutes, tossing after 15 minutes.
Heat a non-stick frypan over medium-low heat and toast sesame seeds for a few minutes until golden. Set aside.
Add tofu to hot pan and cook 3-4 minutes each side, until golden brown. Remove from frypan and set aside in a warm place.
Turn heat to low, add the leftover marinade and simmer for 2-3 minutes to reduce until it has become a sticky glaze. Add a dash of water if it is reducing too quickly!
Place spinach in a bowl, add a pinch of salt and cover with boiling water. Stand for 30-40 seconds until wilted then drain.
Divide quinoa, spinach and tofu between bowls, drizzle over sauce and top with sesame seeds to serve.
Energy (kJ)
1327 kJ / 317 cals
Protein
21.2 g
Fat
14.7 g
Sat. Fat
1.9 g
Carbs
21.7 g
Sugar
8 g
Fiber
8.1 g
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