Hoisin Tofu Steaks

Add quinoa speckled rice, 1 cup water, and a pinch of salt to a medium saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 15 to 18 minutes. (4-serving meal: use 2 cups water)

Add garlic, tamari, Chinese five-spice powder, cashew butter, just 1 tbsp rice vinegar, just half the turbinado sugar, and 1 tbsp water to a small bowl. Whisk the hoisin sauce until smooth. (4-serving meal: use 2 tbsp rice vinegar, 2 tsp turbinado sugar, 2 tbsp water)

Add remaining rice vinegar, remaining turbinado sugar, poppy seeds, and a pinch of salt and pepper to a medium bowl and whisk. While whisking, slowly add 2 tsp vegetable oil. Add clementine to the bowl and stir. (4-serving meal: use 4 tsp vegetable oil)

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.

Return the large nonstick skillet to medium-high heat and add 2 tbsp vegetable oil. Sprinkle tofu with salt and cook until lightly browned and crispy, 3 to 4 minutes per side. Transfer cooked tofu steaks to a plate and drizzle with hoisin sauce. (4-serving meal: use 4 tbsp vegetable oil)

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