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PREP 30 MIN · COOK 20 MIN
DF · EF · GF · NF · VE · V
INGREDIENTS
SERVING 1

  • 2 tbs soy sauce (or tamari if gluten free)
  • 3 tsp honey (brown rice syrup or maple syrup)
  • 1 tsp sesame oil
  • 1 garlic clove minced
  • salt & pepper, to taste
  • 250g firm tofu 1 inch diced
  • 1 tsp sesame seeds
  • 1 cup (180g) pre-cooked quinoa cooked according to packet directions
  • 2 cups (80g) baby spinach leaves
METHOD
This method is based on 1 serving
  1. Combine soy sauce, honey, sesame oil, garlic, salt and pepper in a shallow dish or sealable container. Add tofu and gently stir or shake to combine. Transfer to the fridge and marinate for at least 30 minutes, tossing after 15 minutes. 

     

  2. Heat a non-stick skillet over medium-low heat and toast sesame seeds for a few minutes until golden. Set aside. 

     

  3. Add tofu to skillet and cook 3-4 minutes each side, until golden brown. Remove from skillet and set aside in a warm place.

     

  4. Turn heat to low, add the leftover marinade and simmer for 2-3 minutes to reduce until it has become a sticky glaze. Add a dash of water if it is reducing too quickly! 

     

  5. Place spinach in a bowl, add a pinch of salt and cover with boiling water. Stand for 30-40 seconds until wilted then drain.

     

  6. Arrange quinoa, spinach and tofu in a serving bowl, drizzle over sauce and top with sesame seeds to serve.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 2660
Energy (cals) 635
Protein4 2.4g
Fat 29.4g
Sat. Fat 3.9g
Carbs 43.1g
Sugar 16.1g
Fiber 16.6g
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