with Red Quinoa & Lemon Tahini SauceGET RECIPES DELIVERED
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- ½ cu red quinoa
- 15.5 oz Wildwood® organic extra firm sprouted tofu
- 2 tbsp cornstarch
- ½ cup panko breadcrumbs
- 1 lemon
- ¼ cup tahini
- 2 cloves garlic
- 6 oz gai lan
- 1 tbsp + 1 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Allergens: Soy, WheatNutrition
- Small saucepan with lid
- Baking sheet
- Large skillet
Cook the quinoa
Preheat the oven to 425°F. Add the quinoa, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.
Prepare the tofu
Drain the tofu and slice into six 1-inch thick squares. Pat dry with paper towels. Add the cornstarch to a large bowl and whisk with 2 tbsp water. Add the tofu to the bowl with the cornstarch and gently toss the tofu to evenly distribute the cornstarch.
Bake the tofu
Place the panko breadcrumbs onto a plate and mix together with 1 tbsp vegetable oil and a pinch of salt and pepper. Press the tofu into the breadcrumbs and lay it onto a baking sheet. Bake the tofu until golden brown, about 15 to 18 minutes.
Make the lemon tahini sauce
Cut the lemon in half and cut half into wedges. Add the tahini, just 1 tbsp lemon juice, 2 tbsp warm water, and a pinch of salt to a small bowl. Whisk the lemon tahini sauce until smooth.
Cook the greens
Peel and thinly slice the garlic. Thinly slice the gai lan. Place a large skillet over medium-high heat and add 1 tsp vegetable oil and sliced garlic. Cook until the garlic is fragrant, about 30 seconds. Add the gai lan and a pinch of salt and cook, tossing occasionally, until crisp-tender, about 2 to 3 minutes.
Divide the red quinoa between plates and top with the Tofu Katsu and garlicky gai lan. Drizzle with lemon tahini sauce. Serve with lemon wedges. Bon appétit!