Best made with:
Thai Tofu Kale & Quinoa Salad
- Lunch
- Firm Tofu
- Vegetarian
A healthy salad, packed with fresh veggies and flavour.
Ingredients
| 1 pkg | Sunrise Firm Tofu , cubed |
| 1 tbsp | flour |
| ½ cup | tricolour quinoa |
| 3 tbsp | canola oil |
| 1 tbsp | sesame oil |
| ½ cup | unsalted raw cashews |
| ¼ cup | thai red chilies |
| 1 | small onion , sliced thin |
| 2 | garlic cloves , minced |
| 1 | green pepper |
| 1 | red pepper |
| 1 tbsp | lime juice |
| 2 cups | baby kale |
| 2 | green onions , sliced thin for garnish |
| 2 tbsp | toasted sesame seeds , for garnish |
Sauce
| 2 tbsp | low sodium soy sauce |
| 1 tbsp | dark soy sauce |
| 2 tsp | oyster sauce |
| ¼ tsp | white ground pepper |
| ¼ tsp | salt |
| 2 tsp | honey |
| 1 tbsp | peanut butter |
| 3 tbsp | stock or water |
Directions
- Press tofu between sheets of paper towel to get rid of excess water. Allow to sit 10 minutes, replacing paper towel if needed. Cut into ½” cubes. Dust in flour.
- Cook quinoa according to package directions.
- Mix all the sauce ingredients together and set aside.
- Using a wok or large sauté pan over medium-high heat, add both oils to pan. Fry cashews for 1 minute until golden brown, remove and set aside. Next fry the whole chilies for 2 minutes, remove and discard. Fry the tofu next until golden brown on all sides, about 5 minutes. Remove and set aside.
- Next sauté the onions until translucent, about 2 minutes, add the garlic and peppers and continue to sauté another 2 minutes.
- Add the sauce and lime juice to the pan, stir 1 minute then add the cashews, chilies and tofu back into the pan and stir to coat in sauce.
- In a large serving bowl mix the cooked quinoa with the baby kale. Pour the cashew tofu mixture over the quinoa and gently stir to combine.
- Garnish with green onions and sesame seeds.