Honey Sesame Baked Tofu & Quinoa Salad
Tofu is tossed with a mixture of honey, soy sauce and sesame oil, then baked in the oven, which develops delicious flavor and great texture. Mix together these yummy baked tofu cubes with cooked quinoa, carrots, and Asian seasonings. A flavorful dish that can be served as a side dish or a simply tasty main dish.
Yield
4 servingsPrep
12 minCook
15 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
water
|
|
| ¾ | cup |
quinoa
rinsed |
|
| 2 | cups |
carrots
grated |
|
| 2 | tablespoons |
rice vinegar
|
|
| 2 ½ | tablespoons |
sesame seeds
toasted |
|
| ½ | tablespoon |
sesame oil
|
|
| 1 | tablespoon |
soy sauce, sodium reduced
|
|
| For honey and sesame baked tofu | |||
| 1 ½ | tablespoons |
sesame oil
|
|
| 16 | ounces |
tofu
baked, 2 packages, crumbled into bite-size pieces |
|
| 3 | tablespoons |
honey
|
|
| 3 | tablespoons |
soy sauce, sodium reduced
|
|
| 2 | tablespoons |
water
|
|
| 1 | teaspoon |
cornstarch
|
|
| 2 | each |
scallions, spring or green onions
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
water
|
|
| 177 | ml |
quinoa
rinsed |
|
| 473 | ml |
carrots
grated |
|
| 3E+1 | ml |
rice vinegar
|
|
| 38 | ml |
sesame seeds
toasted |
|
| 7.5 | ml |
sesame oil
|
|
| 15 | ml |
soy sauce, sodium reduced
|
|
| For honey and sesame baked tofu: | |||
| 23 | ml |
sesame oil
|
|
| 462.4 | ml/g |
tofu
baked, 2 packages, crumbled into bite-size pieces |
|
| 45 | ml |
honey
|
|
| 45 | ml |
soy sauce, sodium reduced
|
|
| 3E+1 | ml |
water
|
|
| 5 | ml |
cornstarch
|
|
| 2 | each |
scallions, spring or green onions
sliced |
|
Directions
For making the quinoa:
Bring 1½ cups water to a boil in a small saucepan.
Stir in quinoa and bring to a boil again.
Reduce to a gentle simmer, cover and cook until the water is absorbed, about 12 minutes.
Uncover and allow to stand.
For the carrot slaw:
At the same time, toss together carrots, rice vinegar, sesame seeds, 1 tablespoon oil and 1 tablespoon soy sauce in a medium bowl. Set aside.
For the baked tofu:
Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
Stir in baked tofu and cook, stirring constantly, until starting to brown, about 8 minutes.
Whisk together honey, 3 tablespoons soy sauce, 2 tablespoons water and cornstarch in a small bowl.
Pour into the pan and cook, stirring, until the sauce has thickened and coats the baked tofu, 1 to 2 minutes.
Divide the quinoa among 4 plates and top each with ½ cup carrot slaw and ¾ cup baked tofu mixture.
Sprinkle with sliced scallions.
Serve warm.
