Sesame-Honey Tofu & Quinoa Bowl
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Sesame-Honey Tofu & Quinoa Bowl calories by ingredient
Introduction
Faced with a mountain of random blobs of leftovers in my fridge, I went to food.com and entered "rice bowl" into their search engine. This is my adaptation of one of those recipes, based on what I had available. The original recipe is available here:http://www.food.com/recipe/sesame-
honey-tempeh-quinoa-bowl-474064 Faced with a mountain of random blobs of leftovers in my fridge, I went to food.com and entered "rice bowl" into their search engine. This is my adaptation of one of those recipes, based on what I had available. The original recipe is available here:
http://www.food.com/recipe/sesame-
honey-tempeh-quinoa-bowl-474064
Number of Servings: 2
Ingredients
-
1 cup leftover quinoa
1 cup leftover brown rice
2 cups grated carrots
2 tablespoons rice vinegar
2 tablespoons sesame seeds
1 tablespoon sesame oil
1 tablespoon reduced sodium soy sauce
2 tablespoons sesame oil
2 ounces tofu
3 tablespoons agave nectar
3 tablespoons reduced sodium soy sauce
2 tablespoons water
1 teaspoon cornstarch
2 scallions
Read more at: http://www.food.com/recipe/sesame-honey-tempeh-quinoa-bowl-474064?oc=linkback
Tips
The benefit of recipes like this is the convenient and delicious way to use up leftovers. Take advantage of shortcuts here and use a food processor for the carrots if you can. Or if you have a few different kinds of leftover grains like I often do, chuck them all in the same pot. It's all good!
Directions
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.