Sesame-Honey Tofu & Quinoa Bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 cup leftover quinoa1 cup leftover brown rice2 cups grated carrots2 tablespoons rice vinegar2 tablespoons sesame seeds1 tablespoon sesame oil1 tablespoon reduced sodium soy sauce2 tablespoons sesame oil2 ounces tofu3 tablespoons agave nectar3 tablespoons reduced sodium soy sauce2 tablespoons water1 teaspoon cornstarch2 scallionsRead more at: https://www.food.com/recipe/sesame-honey-tempeh-quinoa-bowl-474064?oc=linkback
To prepare quinoa and rice: Throw them both into one saucepan with 2 tablespoons of water. Let it sit on low heat for a few minutes, stirring occasionally until warmed through. Set aside.
Meanwhile, combine carrots, rice vinegar, sesame seeds, 1 tablespoon oil and 1 tablespoon soy sauce in a medium bowl. Set aside.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add tofu and cook, stirring frequently, until beginning to brown, 2-3 minutes.
Combine agave, 3 tablespoons soy sauce, 2 tablespoons water and cornstarch in a small bowl. Add to the pan and cook, stirring, until the sauce has thickened and coats the tofu, about 1 minute.
Divide the quinoa/rice among 4 bowls and top each with 1/2 cup carrot slaw and 3/4 cup tofu mixture. Sprinkle with scallions.
Serving Size: makes 2 2-cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user SCREAMINGFLEA.
Meanwhile, combine carrots, rice vinegar, sesame seeds, 1 tablespoon oil and 1 tablespoon soy sauce in a medium bowl. Set aside.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add tofu and cook, stirring frequently, until beginning to brown, 2-3 minutes.
Combine agave, 3 tablespoons soy sauce, 2 tablespoons water and cornstarch in a small bowl. Add to the pan and cook, stirring, until the sauce has thickened and coats the tofu, about 1 minute.
Divide the quinoa/rice among 4 bowls and top each with 1/2 cup carrot slaw and 3/4 cup tofu mixture. Sprinkle with scallions.
Serving Size: makes 2 2-cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user SCREAMINGFLEA.
Nutritional Info Amount Per Serving
- Calories: 645.7
- Total Fat: 30.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,898.9 mg
- Total Carbs: 79.3 g
- Dietary Fiber: 7.4 g
- Protein: 20.7 g
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