Hoisin Tofu Steaks
with Sticky Rice & Spinach Poppy Seed Salad
- ½ cup quinoa speckled rice
- 2 garlic cloves
- 2 tsp tamari
- ¼ tsp Chinese five-spice powder
- 2 tbsp cashew butter
- 3 tbsp rice vinegar
- 1 tbsp agave
- 2 tsp poppy seeds
- 1 clementine
- 3 tbsp sliced almonds
- 14 oz organic extra firm tofu
- 2 oz baby spinach
- 2 tbsp + 2 tsp (4 tbsp + 4 tsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Large nonstick skillet
- Medium saucepan with lid
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.
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.
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.
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.
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.
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!