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 vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Medium saucepan with lid
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 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 rice vinegar, just 2 tsp agave, and 1 tbsp water to a small bowl. Whisk the hoisin sauce until smooth.
To a medium bowl, add remaining rice vinegar, remaining agave, poppy seeds, and a pinch of salt and pepper, and whisk. While whisking, slowly add 2 tsp vegetable oil. Peel and chop the clementine, 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. TIP: We'll use this skillet again in the next step.
Drain tofu, pat dry, and cut into 8 steaks. Return the large nonstick skillet to medium-high heat with 2 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. Dig in!