True confession time: I really don’t think I could ever be a vegan. I rely so much on eggs and cheese as protein sources, and, honestly, I just like cheese way too much to give it up. I’m always a tad skeptical of recipes labeled and vegan, since I tend to assume (often wrongly) that they’ll be bland and tasteless, or just not my thing.
All that said, dishes like this one make me think about changing my mind. I stumbled across this gem on my daily blog hop, and tried it out for a weeknight dinner soon after.
It was quick and easy to whip up with stuff I already had on hand, and the whole family loved it. What’s not to like?
- 8-10 oz extra-firm tofu, cut into cubes
- 1 cup quinoa, rinsed
- 2 cups vegetable stock
- 2 Tbsp soy sauce
- ½ tsp black pepper
- 2 Tbsp rice vinegar
- 1 tsp corn starch
- 1 tsp rice flour
- 2 Tbs sesame oil
- 1 small bunch of kale, tough stems removed, washed and chopped roughly
- Place the tofu in a single layer on folded paper towels. Using another layer of folded paper towels, press the excess moisture out of the tofu using gentle pressure with your hands or a large book.
- Meanwhile, add the quinoa and stock to a small saucepan and bring to a boil. Cover and cook over medium low heat until the stock is absorbed, about 20 to 25 minutes.
- Mix the soy sauce and pepper in a medium bowl and add the pressed tofu, tossing to coat. Mix the rice vinegar, corn starch, and rice flour in a smaller bowl and mix well. Add the vinegar mixture to the tofu and toss until coated.
- Heat the sesame oil in a large frying pan over medium high heat. Add the tofu and cook, allowing to brown before turning, on all sides until golden brown. Remove the tofu from the pan onto a plate lined with paper towels.
- Add the kale to the same frying pan and lower the heat to medium low. Sauté until the kale turns bright green. Add a dash of rice vinegar and salt to taste.
- Fluff the quinoa with a fork and divide between bowls. Top with the kale and tofu and serve with a little soy sauce.
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