Serves: 4
This nourishing and flavorful dish combines crispy tofu, nutty quinoa, and tender sweet potatoes, all brought together with a rich Hoisin sauce. Perfect for a “no-coolers” meal!
From – VEGETARIAN CAMP WITHOUT COOLERS ~ 18-DAY MEAL PLAN —– LINK to BUY ON AMAZON
Ingredients
For the Tofu:
- 1 or 2 (12-ounce) blocks extra-firm tofu (shelf-stable UHT box) —– LINK to BUY ON AMAZON
- 1/4 cup flour
- 2 teaspoons garlic powder
- 1 tablespoon dried minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil (for frying)
For the Quinoa:
- 2 tablespoons olive oil
- 1 cup quinoa
- 2 cups water
- 1 vegetable bouillon cube (optional) —– LINK to BUY ON AMAZON
- 2 tablespoons soy sauce
- 1 clove garlic, finely chopped or grated
- 1 tablespoon ginger, finely chopped or grated
For the Sweet Potatoes:
- 2 medium sweet potatoes, peeled and cubed
For Serving:
- 1 (7-ounce) bottle Hoisin sauce (or preferred sauce) —– LINK to BUY ON AMAZON
- Water or red wine (to thin sauce to desired consistency)
Instructions
Step 1: Prepare the Tofu
Start about 1 hour before serving to allow time for pressing and frying.
- Press the tofu: Place the tofu block between layers of paper towels or a dishcloth on a plate or cutting board. Place a heavy object (like a canned good) on top and let it sit for 30 minutes, replacing towels if needed.
- Slice and coat: Cut the tofu into 1/2-inch cubes or slices. In a bowl, mix flour, garlic powder, dried minced garlic, salt, and pepper. Gently toss tofu in this mixture to coat.
- Fry: Heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add tofu and cook for 4-6 minutes, turning occasionally, until golden brown and crispy. Set aside on a paper towel.
Step 2: Cook the Quinoa
- Heat 2 tablespoons olive oil in a medium saucepan over medium heat.
- Add quinoa and toast for about 2 minutes, stirring occasionally.
- Pour in water, add the bouillon cube (if using), soy sauce, garlic, and ginger.
- Bring to a boil, then cover and reduce heat to low. Simmer for about 20 minutes until the liquid is absorbed.
Step 3: Cook the Sweet Potatoes
Choose one of these methods:
- Boil: Add cubed sweet potatoes to a pot of boiling water and cook for about 20 minutes until tender.
- Steam: Steam sweet potatoes for around 20 minutes until soft.
- Fry: Sauté sweet potatoes in a pan with a little oil until golden and tender.
Step 4: Prepare the Sauce
Thin the Hoisin sauce with water or red wine until it reaches your preferred consistency. Set aside.
Step 5: Assemble the Bowls
- Divide the cooked quinoa among four bowls.
- Top with sweet potatoes and crispy tofu.
- Drizzle with the prepared Hoisin sauce.
- Serve and enjoy!
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