Asian Quinoa Bowls with Peanut Baked Tofu
- 1 cup uncooked quinoa
- 1 teaspoon ground ginger
- 3 teaspoons tamari divided
- 1 cup water
- 1 ¼ cups Almond Breeze Unsweetened Original Almondmilk Coconutmilk or Almond Breeze Unsweetened Original Almondmilk, divided
- ¼ cup peanut butter
- juice of 1 lime
- 1 teaspoon Asian hot sauce (like Sriracha)
- 1 block extra firm tofu cubed
- 2 cups shredded cabbage
- 2 cups shredded carrots
- 1 bunch scallion sliced
- ¼ cup chopped cilantro
- Sesame seeds to garnish (optional)
- Add quinoa, ginger, 1 teaspoon tamari, water and 1 cup of almondmilk into a small saucepan.
- Bring mixture to a boil, cover and reduce to simmer for 15 minutes.
- Once liquid has been absorbed, set aside until ready to serve.
- While the quinoa is cooking, preheat the oven to 400ºF. Grease a baking sheet and set aside.
- In a small bowl, whisk together peanut butter, remaining 1/4 cup of almondmilk, remaining 2 teaspoons of tamari, lime juice and hot sauce.
- Continue to whisk until smooth and pourable (add a splash more almondmilk as needed).
- Add tofu to a mixing bowl and toss with half of the peanut dressing.
- Transfer the tofu to the greased baking sheet and bake for 30 minutes until crispy, flipping halfway through.
- Once tofu is done, assemble your bowls.
- Divide the quinoa, tofu, cabbage, carrots and scallions evenly among 4 bowls.
- Drizzle each with the remaining dressing and sprinkle with cilantro, sesame seeds and Wasabi & Soy Sauce Almonds for extra crunch.
- Enjoy immediately!
