The recipe is fairly basic, and it definitely has an Asian-inspired flavor. It's easy enough to follow as written, but could be simplified even further by skipping the step that calls for browning the quinoa. I did not see any reason do this. One thing I like about the simplicity of the recipe is that it can be modified based on personal preference. I would love to try it again with different modifications, such as adding Sriracha, Sambal Olek, Korean red pepper paste, jalapenos, sesame oil, or peanut oil. Any of those variations would be perfect served with steamed or sautéed vegetables. Mmmm, I'm getting hungry just thinking about it!!!
Sesame Quinoa with Tofu
Yield: 4 servings (serving size: 1 cup)
8 ounces extra-firm tofu, drained
1 teaspoon olive oil
1 tablespoon sesame seeds
1 cup uncooked quinoa
1 1/2 cups Vegetable Stock or water
1/4 teaspoon salt
1/2 cup chopped green onions
1 tablespoon low-sodium soy sauce
1/8 teaspoon black pepper
Place tofu on several layers of heavy-duty paper towels; let stand 20 minutes. Cut into 1/2-inch cubes.
Heat oil in a medium saucepan over medium heat. Add tofu and seeds; sauté 3 minutes. Remove tofu mixture from pan. Add quinoa to pan; cook 3 minutes, stirring frequently. Add stock and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Place in a large bowl. Add tofu mixture, green onions, soy sauce, and pepper; toss.
Peter Berley, Cooking Light, MARCH 2002
Post a Comment