Рецепт Oh sweet chili lime! (how I love thee!)
Sweet Chili Lime Tofu
This is one of the most awesome recipes in the Vegan Yum Yum cookbook. So awesome that even Grumpy likes it! I haven't been cooking a lot of meals lately since Grumpy's hours have been pretty late on the job. Now that I am on my 3rd week at my job, I am about tired of the "simple" lunches that I have been taking. Things like sandwiches, Soup at Hand, yogurt, crackers, etc. I decided I had to get back on track and start eating the way I prefer.....even if it does mean a little bit more work! Don't let the list of ingredients scare you. It isn't that hard and it doesn't take that much work. Actually, if you do what I did and buy chopped pre-washed kale, it takes even less time!
If you haven't had tofu, this is a great dish to make to give it a try. The crispy tofu, the sweet chili lime glaze, the flavorful quinoa and green kale all go absolutely great together.....however, Grumpy likes to eat the glazed tofu straight from the pan. ;o)
Sweet Chili Lime Tofu
from Vegan Yum Yum made my way (meaning some adjustments in ingredients!)
- Quinoa:
- 3/4 C quinoa, rubbed/rinsed, drained
- Zest from one lime
- 2 bruised cardamon pods
- 1/4 tsp salt
- 1 tiny cinnamon stick (optional)
- 1-1/3 C water
- Sweet Chili Lime Sauce:
- 3 Tbs sugar
- 3 Tbs light soy sauce
- juice of 1 large lime
- 1/2 zest of the lime
- dash or 2 of cayenne pepper
- 1 clove garlic, minced
- 1/4 tsp salt
- The Greens:
- 4 cups pre-chopped, prewashed kale
- 2-3 Tbs water
- The Tofu:
- 14-oz extra-firm tofu, drained and pressed
- Lime slices for a garnish
- The Quinoa:
Combine the quinoa, lime zest, cardamon, cinnamon stick, salt, and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then remove from heat and don’t remove the lid. Let steam for 10 minutes.
Sweet chili lime sauce:
Whisk together the sugar, soy sauce, lime juice, lime zest, cayenne, garlic, and salt until the sugar and salt and are dissolved. Set aside.
The Tofu:
Slice the tofu into 8 rectangles. Then cut each rectangle in half to make two squares, and then each square into triangles. Saute the tofu in a dry skillet for about 10 minutes on each side OR if your like me and still has your tofu stick when trying to dry fry, add a little olive oil to the pan. Add the chili lime sauce and stir to coat the tofu. Turn off the heat. The sauce will bubble up, reduce, and form a glaze.
The Kale:
Steam with water for just a couple minutes - you want to keep the nice bright green!
Assemble:
Quinoa, Kale, Tofu with sauce.
EAT & Enjoy!