Quinoa Vegetable Pilaf with Tofu

Quinoa Vegetable Pilaf with Tofu

Quinoa Vegetable Pilaf with Miso Soy Glazed Tofu

(Serves 4)


For the tofu:

1 tbsp ginger, finely grated

4 garlic cloves, minced

3 tbsp rice vinegar

2 tbsp white miso

1 tbsp soy sauce

1 tbsp maple syrup

1 tsp sesame oil

250g firm tofu, cut into 10 cm cubes

1 cup water

For the quinoa pilaf:

2 cups uncooked cooked quinoa

salt and pepper to taste

1 corn cob, kernels cut from the cobs

1 red capsicum, finely diced

1 carrot, grated

4 scallions, white and greens, thinly sliced


To cook the quinoa:

Place a saucepan on a high heat. Add one cup of rinsed quinoa. Add two cups of water. Cover with a lid. Bring to the boil then reduce the heat and simmer for 10 minute or until all the water is absorbed. Remove from the heat and set aside.

For the marinade:

In a bowl add the miso, maple syrup and soy sauce, then mix well. Add the sesame oil, rice vinegar, the ginger. Slice four garlic cloves. Place the garlic and ginger in the bowl, mix well.

Add the cubes of tofu to the bowl of marinade and mix to coat all the pieces. Set aside

Heat a frying pan on a high heat. Add half a cup of water. Add the corn, capsicum, carrot and scallions. Saute for 2 minutes until soft. Add the cooked quinoa and mix well.

Heat a clean non-stick frying pan on high heat. Add the marinated tofu slabs. Grill until brown on one side. Turn over and grill until brown on the other side. Add the marinade, cover both sides of the tofu and remove from the heat after a couple of minutes. Add one cup of water to the remaining marinade in the frying pan and stir to make a sauce. When boiling remove from the heat.

 To serve: Divide the quinoa on four plates. Place two tofu slab on top. Drizzle over some sauce and serve.

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