Hoisin Tofu Steaks

with Sticky Rice & Spinach Poppy Seed Salad

dinner

Cashews Chinese Beans/Legumes Orange Agave Quinoa Almonds White Rice Tamari Tofu Chef's Choice Nuts Gluten-Free High-Protein Fruit Leafy Greens Dinner
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
580
FAT
24g
CARBOHYDRATES
62g
PROTEIN
30g

MAIN INGREDIENTS

  1. ½ cup quinoa speckled rice
  2. 2 garlic cloves
  3. 2 tsp tamari
  4. ¼ tsp Chinese five-spice powder
  5. 2 tbsp cashew butter
  6. 3 tbsp rice vinegar
  7. 1 tbsp agave
  8. 2 tsp poppy seeds
  9. 1 clementine
  10. 3 tbsp sliced almonds
  11. 14 oz organic extra firm tofu
  12. 2 oz baby spinach
  13. 2 tbsp + 2 tsp (4 tbsp + 4 tsp) vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
  17. Directions for 4 servings indicated in parentheses
Allergens: soy, tree nut (almond, cashew)
Nutrition

TOOLS

  • Large nonstick skillet
  • Medium saucepan with lid

INSTRUCTIONS

1
Cook the quinoa speckled rice

Add the quinoa speckled rice, 1 cup (2 cups) water, and a pinch of salt to a medium saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 15 to 18 minutes.

2
Make the hoisin sauce

Peel and mince the garlic. Add minced garlic, tamari, Chinese five-spice powder, cashew butter, just 1 tbsp (2 tbsp) rice vinegar, just 2 tsp (4 tsp) agave, and 1 tbsp (2 tbsp) water to a small bowl. Whisk the hoisin sauce until smooth.

3
Prepare the spinach poppy seed salad

Add the remaining rice vinegar, remaining agave, poppy seeds, and a pinch of salt and pepper to a medium bowl, and whisk. While whisking, slowly add 2 tsp (4 tsp) vegetable oil. Peel and chop the clementine(s), removing any seeds, and add chopped clementine to the bowl.

4
Toast the almonds

Place a large nonstick skillet over medium heat. Add almonds and cook until fragrant and toasted, 3 to 5 minutes. Transfer toasted almonds to a plate.

5
Crisp the tofu

Drain the tofu, pat dry with a clean kitchen towel, and cut into 6 steaks (12 steaks). Return the large nonstick skillet to medium-high heat with 2 tbsp (4 tbsp) vegetable oil. Add tofu steaks and sprinkle with salt. Cook until lightly browned and crispy, 3 to 4 minutes per side. Transfer cooked tofu steaks to a plate and drizzle with hoisin sauce.

6
Serve

Add the toasted almonds and baby spinach to the medium bowl with the clementine. Toss the spinach poppy seed salad and divide between large plates. Top with hoisin tofu steaks and serve with sticky rice. Dig in!