was successfully added to your cart.
Back

Chef David’s Quinoa Bowl with Crispy Tofu & Korean BBQ Sauce

February 11, 2019
Quinoa Bowl

Chef David’s Quinoa Bowl with Crispy Tofu & Korean BBQ Sauce

Serves 2

Ingredients

  • 1 cup of dry quinoa (rinsed and drained)

  • 1 cup of firm tofu (cut into ½ inch slabs)

  • ½ cup of zucchini (roughly chopped)

  • ½ cup of mushrooms (sliced thinly)

  • ¼ cup of carrots (thinly julienned)

  • 1-2 tablespoon of olive oil

  • 1 stalk of green onion (sliced thinly)

  • Sesame seeds for garnish

  • 1 Butternut Squash + Peanut Butter Phyter Bar (Blended with ½ cup of water)
  • 1 tablespoon of soy sauce

  • 1 tablespoon of rice wine vinegar

  • 1 tablespoon of coconut sugar

  • 1 clove of garlic (crushed)

  • ¼ cup of apple sauce

  • ½ tablespoon of toasted sesame oil

  • Salt and pepper to taste

Instructions:

  1. Boil water (6-8 cups) in a large pot. Add quinoa to the boiling water, and lower heat to medium and simmer for 10-15 minutes.

  2. Taste for doneness of quinoa (cook to al dente, do not overcook). Drain quinoa using a fine strainer and put cooked quinoa back into the large pot and close with tight fitting lid. Let quinoa sit in pot for 8-10 minutes, to continue steam cooking. Season with salt and pepper to taste.

  3. Heat small sauce pan on medium low. Add soy sauce, rice wine vinegar, coconut sugar, garlic, apple sauce and toasted sesame oil. Keep stirring sauce while it simmers, cook for 4-5 minutes.

  4. Add the Phyter slurry to sauce pan and mix to thicken the sauce and cook for 2-3 minutes. Turn off heat and set aside.

  5. Heat pan on medium-high. Carefully add tofu to pan and add ½ tablespoon of olive oil to prevent sticking. Cook on one side for 3-5 minutes, look for golden brown color. Turn tofu over and continue to cook for 3-5 minutes and check for doneness. Set aside cooked tofu on a plate and cover with aluminum foil.

  6. Return pan to heat and add ½ tablespoon of olive oil. Cook zucchini for 3-5 minutes and lightly season with salt and pepper. Set aside cooked zucchini on a plate. Repeat steps with mushrooms and carrots.

  7. To plate; fill 2 serving bowls with quinoa. Carefully lay tofu, mushrooms, and carrots on top of quinoa. Drizzle sauce over the top of the completed bowl. Garnish with green onions and sesame seeds. Enjoy!