Feeds: 4
Tofu with Korean BBQ Quinoa &
COOKING IS SIMPLE!
Ingredients
- KOREAN BBQ SAUCE
- 1/3 cup honey or agave nectar
- 1 tbsp toasted sesame oil
- 1 garlic clove
- 3 green onions, thinly sliced
- 1/2 cup soy sauce
- 1/4 cup sake
- 2 tbsp toasted sesame seeds
- 1 ripe Asian pear, peeled and coarsely chopped
- TOFU & VEGETABLES
- 3.5oz shiitake mushrooms, stems removed and sliced
- 1 small shallot, finely chopped
- 12oz extra-firm tofu, drained and cut into cubes
- 1/2 cup vegetable oil or peanut oil, divided
- 2 tbsp soy sauce
Cookware
instructions
- For sauce, place diced pear into a small mixing bowl. Add honey and sesame oil. Mash with a whisk until smooth. Finely chop garlic then mash into a paste. Add garlic and remaining ingredients to pear mixture; mix well and place into refrigerator until ready to use.
- Place tofu onto a paper towel-lined plate and set aside. Heat 2 tbsp of the oil in a large skillet over medium-high heat until hot. Add mushrooms; cook 2-3 minutes or until browned. Add shallot and soy sauce. Cook an additional 10-20 seconds or until soy sauce is reduced. Set mushrooms aside.
- Meanwhile, combine tofu and corn starch in a medium mixing bowl. Mix gently until tofu is evenly coated. Heat remaining oil in a clean skillet over medium-high heat. Cook tofu 6-8 minutes, turning often until browned on all sides; working in batches, if necessary.
- Prepare Korean BBQ Quinoa according to package directions and divide evenly onto four plates. Top with mushrooms, cabbage, peas and green onion.
- Drain remaining oil from skillet and return to heat. Add tofu and 1 cup of the sauce. Cook 1-2 minutes or until sauce has absorbed into tofu. Divide tofu evenly onto plates. Drizzle with additional sauce, if desired or reserve for a later use.