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Prep Time: 10 mins
Cooking Time: 30 mins
Serves: 2-4
Recipe Source: Vegan Yum YumIngredients:
1 block firm Tofu
For Sweet Chilli-Lime Sauce:
3 tbsp Sugar
2 tbsp Soya Sauce
2 tbsp Teriyaki Sauce (or just use Soya Sauce)
6-8 Mint Leaves, thinly chopped
2 tsp Chilli Flakes (adjust acc to taste)
1 tsp Chilli Sauce
1 clove of Garlic, crushed and very finely chopped
½ inch Ginger, very finely chopped
2 tbsp Lime Juice, freshly squeezed
¼ zest of the Lime
¼ tsp Salt
For Wok Steamed Spinach:
2-3 packed cups of Baby Spinach
A big pinch of Salt
1 tsp Lime Juice
For Spiced Quinoa:
¾ cup Quinoa, rinsed in cool water and drained
¼ zest Lime
½ tbsp Lime Juice
2 Green Cardamom, lightly crushed
½ inch Cinnamon Stick
1 Bay Leaf
¼ tsp Salt
1-1¼ cups WaterMethod:
Combine
all the ingredients listed under Spiced Quinoa in a thick bottomed pot
with tight fitting lid. Bring it to a boil, then cover the lid and
reduce the flame to low. Cook undisturbed for around 15-20 mins and
turn off the heat. Let it sit covered for about 10 mins so that the
steam is retained.
Meanwhile,
prepare the Sweet Chilli-Lime Sauce by combining all the ingredients
listed. Whisk the sauce till all the sugar and salt is dissolved and
keep it aside.
For Sweet Chilli-Lime Tofu:
Cut Tofu into bite sized pieces of desired shape and set aside.
Heat
flat bottomed non-stick pan or good iron pan and arrange the tofu so
that it fits in single layer. If not then do it in batches. I used good
non stick pan in order to “dry fry” tofu without using any oil.
Spread
out the tofu in a pan and with a help of spatula press the tofu. The
liquid from tofu will squeeze out and boil away, and the tofu will
start turning golden colour. The more water evaporates, the sturdier
the tofu will be and that’s exactly what we want. Remember not to press
the tofu too hard initially to prevent tofu from breaking.
After
several minutes, flip the tofu over and repeat the same method. After
10 mins or so you will be left with dry fired golden tofu pieces. Now
you can either proceed with the next step or wok steam the spinach.
To
finish the Tofu, bring the pan back to stove if it’s not already very
hot. Now add the sauce you prepared and let it bubble up. Switch off
the heat and let the sauce reduce and form a glaze. Make sure that the
sauce is bubbling up nicely before you switch off the heat.
Stack
the spinach leaves one above the other and roll them. Slice the roll
into 1 inch segments. Repeat same procedure till you get 2-3 tightly
packed cups of Spinach.
Heat wok and add spinach, lime juice and
salt. You can add about a tbsp of water if required. Cover and cook for
1-2 mins. Remember you don’t need to cook it thoroughly. I like my
greens to be little raw and crunchy.
To Assemble:
Place
cooked spiced Quinoa on a serving dish and arrange steamed spinach on
top. Arrange sweet chilli-lime Tofu on a bed of Quinoa and Spinach and
drizzle any left over sauce on top of it. Serve it immediately and
enjoy.Note:
Other Tofu recipes to feast on