RECIPES TO NOURISH LIFE / MAIN COURSES
Tofu Bowl with Dragon Sauce
Golden tofu, quinoa and vegetables finished with a creamy, ginger-lime tahini sauce.
Serves: 2 | Time: 25–30 minutes
Ingredients
- 400 g firm tofu, drained and cubed
- 1 tbsp tamari, plus 1 tbsp for the sauce
- 1 tbsp coconut or olive oil
- 2 cups cooked quinoa
- 2 cups broccoli florets, steamed
- ½ cucumber, sliced
- 2 tbsp tahini
- 1 tbsp maple syrup
- 1 tsp grated fresh ginger
- 1 garlic clove, finely grated
- Juice of ½ lime
- 2–4 tbsp warm water, to thin
- Optional: scallions, sesame and chili
Preparation
- Pat tofu dry thoroughly and toss with 1 tablespoon tamari. Heat oil in a skillet and sear tofu on all sides until golden, about 8–10 minutes.
- Steam broccoli until bright green and tender-crisp. Warm the cooked quinoa.
- Whisk tahini, maple syrup, remaining tamari, ginger, garlic and lime juice. Add warm water a spoonful at a time until pourable.
- Divide quinoa, broccoli, cucumber and tofu between bowls. Drizzle generously with dragon sauce and garnish as desired.
Chef Marie’s Note
A well-dried tofu browns beautifully. For an especially crisp surface, press it under a plate for 15 minutes before cooking. The sauce also makes a wonderful dressing for roasted vegetables.
At the Table
Finish with fresh cilantro or scallions and a squeeze of lime.
Simple ingredients. Precious moments. Made with love.