Tofu Katsu with Red Quinoa & Lemon Tahini Sauce

Tofu Katsu

with Red Quinoa & Lemon Tahini Sauce

GET RECIPES DELIVERED
dinner

Dinner Tofu Leafy Greens Grain Bowl Japanese Nut-Free High-Protein Winter Recipes Spring Recipes Quick and Easy Fall Recipes
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
730
FAT
32g
CARBOHYDRATES
75g
PROTEIN
38g

MAIN INGREDIENTS

  1. ½ cu red quinoa
  2. 15.5 oz Wildwood® organic extra firm sprouted tofu
  3. 2 tbsp cornstarch
  4. ½ cup panko breadcrumbs
  5. 1 lemon
  6. ¼ cup tahini
  7. 2 cloves garlic
  8. 6 oz gai lan
  9. 1 tbsp + 1 tsp vegetable oil*
  10. Salt and pepper*
  11. *Not included
  12. For full ingredient list, see Nutrition
Allergens: Soy, Wheat
Nutrition

TOOLS

  • Small saucepan with lid
  • Baking sheet
  • Large skillet

INSTRUCTIONS

1
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.
2
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.
3
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.
4
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.
5
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.
6
Serve
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!