Name: Tofu and edamame grain bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 8 oz extra firm tofu, drained and cubed; 1/2 cup frozen shelled edamame; 1/4 cup quinoa; 1/2 cup water; 1 tsp extra virgin olive oil; 1 tbsp low sodium soy sauce; 1 1/2 tsp rice vinegar; 2 tsp ginger, grated; 1 clove garlic, minced; 1/2 tsp honey; 1/2 tsp sesame oil; 1/4 tsp salt

Instructions

Prep 15 min · Cook 15 min

Place the tofu cubes between several layers of paper towels. Place a heavy plate or skillet on top and let press for 10 minutes to remove excess moisture. Meanwhile, rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds and drain well.
In a small saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and stir in the frozen edamame. Cover again and let rest for 5 minutes; the residual heat will thaw and warm the edamame.
While the quinoa simmers, pat the pressed tofu cubes completely dry with fresh paper towels. Heat the olive oil in a nonstick skillet over medium-high heat until shimmering. Add the tofu in a single layer. Cook undisturbed for 4 minutes, then turn the cubes and cook for 4 to 5 minutes more until golden on most sides. Done when golden and crisp on most sides.
In a small bowl, whisk together the soy sauce, rice vinegar, grated ginger, minced garlic, honey, and sesame oil with 1 tablespoon of water.
Fluff the quinoa and edamame with a fork and transfer to a bowl. Top with the seared tofu cubes. Drizzle the dressing over the top and toss gently to coat.

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Instructions

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