Honey Garlic Tofu Bowl with Quinoa, Broccoli & Edamame

Ingredients

 

• 200 g (7 oz) firm tofu, cubed
• 2 tbsp cornstarch
• 250 ml (1 cup) water
• 95 g (1/2 cup) quinoa, rinsed and drained
• 1 head broccoli, in florets
• 100 g (2/3 cup) frozen shelled edamame
• Boiling water
• 1 tbsp oil

For the honey & garlic sauce


• 3 tbsp low sodium soy sauce
• 2 tbsp honey
• 2 tsp garlic, minced
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water

For the garnish

• Sesame seeds (for garnish)
• Slivered almonds (optional)

Preparation

Coat the tofu in cornstarch. Set aside.

In a saucepan, over medium-high heat, bring the water to a boil and add the quinoa. Cover and simmer over low heat for about 12 minutes. Set aside.

Meanwhile, steam the broccoli for 4-5 minutes so that it remains crisp and reheat the edamame in boiling water for 2-3 minutes. Set aside.

In a large skillet, over medium heat, heat the oil and brown the tofu cubes until they are crispy.

Mix the soy sauce, honey, garlic, rice vinegar and sesame oil in a small saucepan. Heat over low heat, then pour in the diluted cornstarch while stirring to thicken. Coat the tofu with the sauce.

Assemble the bowl:
Divide the quinoa into each bowl. Add the coated crispy tofu, and the vegetables. Garnish with sesame seeds and slivered almonds, if desired.