Hoisin Tofu Steaks

Add 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 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), remove any seeds, and add chopped clementine to the medium 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. TIP: We'll use this skillet again in the next step.

Drain tofu, pat dry, and cut into 8 (16) "steaks." Return the large nonstick skillet to medium-high heat and add 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 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. Bon appétit!