Sweet Chili Lime Tofu with Steamed Vegetables and Quinoa


5 comments
I will say that I was a bit apprehensive about the tofu because I've never really liked it.  Just a texture thing, I guess.  However, I'm always willing to try new things and let me say, I think I've found my favorite way to cook tofu (out of perhaps the two or three ways I've tried it - lol)!

This recipe (or my modified version of this recipe) is out of this world!  I'm so glad that one of my former students photographed this dish, which was her Thanksgiving dinner since she's vegan, and posted it on Facebook.  Would I make this dish again, YES!  Now let me skip to the chase and give you my modified version of this recipe.


Sweet Chili Lime Tofu with Steamed Vegetables and Quinoa
* original recipe found on VeganYumYum

Ingredients:

1 Block Tofu, extra firm, 14 oz

Sweet Chili Lime Sauce
3 Tbs Sugar
3 Tbs Reduced Sodium soy sauce
1 3/4 Tbs Fresh Lime Juice
1/2 Zest of the Lime
1/2 tsp Red Chili Flakes
1 Clove Garlic, minced
1/4 tsp Salt
4 Mint Leaves, chiffonaded

Quinoa
3/4 Cup Quinoa, rubbed/rinsed in cool water, drained
1/2 Zest Lime
1/4 tsp Salt
1 1/3 Cup Water

Vegetables
1 bag of steamable vegetable medley (I used Birdseye's Steamfresh mixtures - Broccoli, carrots, sugar snap pea, & water chestnuts)
1 red bell pepper
1 Pinch Salt
1 tsp Lime Juice
olive oil

Directions:
  1. Combine all the ingredients for the quinoa in a pot that has a tight fitting lid. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then turn off heat. Do not open lid until ready to serve. 
  2. Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved.
  3. Drain tofu and cut it into small triangles.
  4. Heat a well-seasoned cast iron or non-stick skillet over medium heat. "Dry fry" the tofu by placing it in the skillet and pressing lightly on it to squeeze the juice out of it.  As the juice evaporates, the tofu will become more firm.
  5. Add the sauce and stir to coat the tofu. Turn off the heat and allow the sauce to become a glaze. 
  6. Meanwhile sauté the red bell peppers in a small skillet and steam the vegetables.  When the vegetables are steamed, add them to the red bell peppers, add a pinch of salt and some lime juice.
  7. Now you are ready to plate your dish, layering each dish with quinoa, vegetables, and topping it with the tofu.
The sauce is out of this world.  It could stand alone against the vegetables, or with chicken or shrimp if you prefer.

* Special thanks to VeganYumYum for this amazing dish.  Please visit the site there to see the wonderful step-by-step photos of this dish.  They were really helpful in letting me know if what I was doing was correct.


Buen Provecho,

5 comments:

  1. The recipe sounds great. But I would have to leave the tofu out. I tried it once and just can't get myself to eat it again. The sauce sounds so yummy.

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  2. Hats off for going VEGAN WITH TOFU! I also am not crazy about tofu's texture, but I feel like it's going to be a staple for Naja, especially if I introduce it to her early. Thanks for sharing, I may try this!

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  3. Wow this looks very tasteful! Yummy

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  4. That dish is right up my alley!! Yum yum, in deed!

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  5. Mmmm. This looks great Libby! Have you tried frying tofu? That is my favorite way to eat it.

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