Hoisin Tofu Steaks
with Sticky Rice & Spinach Poppy Seed Salad
Hoisin sauce is a salty, sweet, fragrant sauce commonly used in Cantonese cooking. Its has a thick consistency, perfect for drizzling over planks of crispy tofu. Fluffy rice and a quick spinach salad with bright citrus, crunchy poppy seeds, and toasted almonds make this high-protein meal complete.
INGREDIENTS
- 1/2 cup quinoa speckled rice
- 2 garlic, peeled and minced
- 4 tsp low-sodium tamari
- 1/4 tsp Chinese five-spice blend
- 2 tbsp cashew butter
- 3 tbsp seasoned rice vinegar, (divided)
- 2 tsp turbinado sugar, (divided)
- 2 tsp poppy seeds
- 1 Clementine, peeled and diced
- 3 tbsp sliced almonds
- 10 oz organic extra firm tofu, patted dry, cut into 8 steaks
- 4 oz teen spinach
- 2 tbsp + 2 tsp vegetable oil*
- salt*
- pepper*
INSTRUCTIONS
Combine rice, 1 cup water, and a pinch of salt in medium saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 15 to 18 minutes. (4-serving meal: use 2 cups water)
Combine garlic, tamari, Chinese five-spice blend, cashew butter, just 1 tbsp vinegar, just half the sugar, and 1 tbsp water in small bowl and whisk smooth. (4-serving meal: use 2 tbsp vinegar, 2 tbsp water)
Combine remaining vinegar, remaining sugar, poppy seeds, and a pinch of salt and pepper in medium bowl and whisk. While whisking, slowly add 2 tsp vegetable oil. Add clementine to bowl and stir. (4-serving meal: use 4 tsp vegetable oil)
Toast almonds in large nonstick skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to bowl with dressing.
Heat 2 tbsp vegetable oil in same skillet over medium-high heat. Add tofu and a pinch of salt and cook until lightly browned and crispy, 3 to 4 minutes per side. Transfer cooked tofu steaks to plate and drizzle with hoisin sauce. (4-serving meal: use 4 tbsp vegetable oil)
Add spinach to bowl with dressing and almonds, toss to coat, and divide between plates. Top with hoisin tofu steaks and serve with sticky rice. 好吃!