Sweet Chili Lime Tofu and Quinoa
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Weeks ago I posted this photo to Facebook, and everyone got excited about this good looking dinner. Sorry it's an iphone photo, sometimes I just don't remember to grab a shot before we are already digging in. Or, I don't know if it's even worth getting a photo of. So anyway, this post is long overdue! Sorry for delivering this promise so late. I don't know where the time goes sometimes.
I am always looking for great new ideas to feed my family, sometimes healthy, sometimes not so healthy:) This recipe falls under great, yummy, healthy, vegetarian and gluten free!
So, for those of you who think any of those things are important in a meal, this might be for you! It is certainly for me. I could eat it every day:)
Ok, here goes...
1 block extra firm tofu
your favorite veggie
(we love broccoli and/or shredded carrots)
Sweet Chili Lime Sauce
3 Tbsp. sugar
3 Tbsp. soy sauce
1 3/4 Tbsp. fresh lime juice
zest of 1/2 lime
1/2 Tsp. red pepper flakes
(We call it sprinkle pepper in our house)
1 clove garlic, pressed or minced
4 mint leaves, chiffonaded
Quinoa
1 cup quinoa
zest of 1/2 lime
3/4 Tsp. cinnamon
Dash of salt
1 1/2 cups of water.
Combine all the ingredients for the quinoa in a pot that has a tight fitting lid. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then turn off heat. Do not open lid. Let steam for 10 minutes before serving.
*Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved.
*Drain tofu and cut it into small triangles. I slice the block into 8 rectangles, then each rectangle in half to make two squares per rectangle. You can cut the tofu however you please, but a thinner, smaller shape will work best for this method.
*Heat a non-stick skillet over medium heat. If you "dry fry" your tofu, good for you. But even with my pricey whatever they are pans from our Macy's wedding registry, my tofu seems to stick a little. So, just spray lightly with a cooking spray. Don't overuse the oil here, this dish can be so light, clean and healthy, no reason to bog it down.
*Spread the tofu out in one layer in the pan. On a medium heat, fry each side for about 8 minutes, but keep a close eye on it, as every stove varies.
*Add the sauce and stir to coat the tofu. Bring to a boil, then turn off the heat. The sauce will bubble up, reduce, and form a glaze. make sure you get it to a boil, or it won't actually reduce into a glaze.
(Don't forget to add a veggie of your choice!! I usually throw the veggie in with the tofu when it is nearly done, and let it cook just a little while while the sauce reduces.)
*Serve the tofu on a bed of your delicious quinoa, and garnish with lime wedges and mint leaves.
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