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Quinoa salad with crispy sesame tofu

Quinoa Salad with Crispy Sesame Tofu

Prep Time 40 mins
Cook Time 15 mins
Course Salad
Cuisine American, Chinese
Servings 4 servings

Ingredients
  

For the Tofu

  • 1 block extra firm tofu pressed
  • 4 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tsp rice vinegar
  • 4 tbsp sesame seeds not toasted!
  • 4 tbsp arrowroot powder

For the Salad

  • 3 cups cooked quinoa
  • 1 large cucumber diced
  • 1 large carrot shaved
  • ½ red onion sliced
  • ¼ cup white vinegar
  • 2 tbsp white sugar
  • ½ tsp black pepper
  • 2 tbsp sesame oil
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • ½ tsp ground ginger
  • 2 tsp rice vinegar

Instructions
 

For the Tofu

  • Preheat oven to 375 degrees F
  • line a baking tray with foil
  • chop the pressed tofu into ½ inch cubes
  • mix the soy sauce, sesame oil, and rice vinegar in a bowl
  • marinate the tofu in the sauce mixture for about 20 mins, nearly all liquid should be absorbed
  • mix the sesame seeds and arrowroot powder in a separate bowl
  • dip the marinated tofu in the seed mixture, coat well on all sides
  • place the coated tofu on the lined baking tray
  • bake for 11-13 minutes on top rack, until browned and slightly crispy

For the Salad

  • in a small saucepan heat the white vinegar, sugar, and black pepper
  • once the sugar is melted and the mixture just begins to boil, add the red onion and carrots, remove from heat
  • in a separate bowl combine the sesame oil, honey, soy sauce, ginger and rice vinegar
  • in a large container combine the quinoa and cucumber, toss with the dressing
  • add the quick pickled red onion and carrots
  • top with crispy tofu and serve
Keyword corn free, gluten free, nightshade free recipes