Prep 20 mins
Cook 30 mins
Also called Sweet Chili Tofu with Steamed Kale & Coconut Quinoa. Adapted from The Garden of Vegan and Vegan Yum Yum and posted on Vegan Cookbook Aficionado.
Sweet Chili Tofu
- 12 -14 ounces extra firm tofu, drained (350 gr)
- 1 teaspoon olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1⁄2 teaspoon chili flakes
- 2 tablespoons maple syrup
- 2 tablespoons tamari
- 1 tablespoon lime juice
- 1 tablespoon ginger, grated
- 3⁄4 cup quinoa
- 1 cup coconut milk
- 1⁄2 cup water
- 4 cardamom pods, crushed
- 1⁄4 teaspoon salt
- kale, middle veins removed, washed, roughly chopped
- 1 -2 tablespoon water
- 1 teaspoon low-sodium tamari
- 1 teaspoon lime juice
- 2 green onions, chopped
- 1⁄2 cup dry roasted almonds
- For the quinoa, combine all the ingredients in a pot that has a tight fitting lid. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then turn off heat and move pot away from burner. Do not open lid. Let steam for 10 minutes before serving.
- Pat tofu dry and cut the block into 8 rectangles widthwise, then each rectangle in half to make two squares per rectangle. Then cut each square diagonally to make four triangles per square.
- In a medium non-stick skillet over medium-high heat, add the oil and sauté the tofu until browned, flip the tofu over and brown the other side. Reduce heat to medium-low and add the garlic, ginger, and chili. Sauté for 5 minutes. Add the maple syrup, tamari, and lime juice. Cover and cook until the liquid has evaporated.
- For the kale, heat a frying pan or wok over medium-high heat and add the chopped kale along with the water, tamari, and lime juice to the pan. Sauté the kale for about 3-4 minutes or until the kale softens and turns a bright green. Remove from heat.
- For plating, arrange the kale over a bed of quinoa. Add tofu over the top, and sprinkle with green onions and toasted almonds. Garnish with lime slices.
What a delightful meal. I made a rather big mistake and bought broccoli in stead of kale. I think the recipe worked quite well with that unintentional substitution. Organic red quinoa was used since that's what I had on hand. I think the white variety would look nicer with this dish, however. The quinoa was cooked in my rice cooker which worked very nicely. Made for Veggie Swap 62.