Grilled Tofu And Quinoa Bowl With Tangy Peanut-Free Sauce Recipe

About this recipe

A hearty bowl featuring protein-packed grilled tofu, fluffy quinoa, and vibrant vegetables, all drizzled with a tangy peanut-free sauce for a burst of flavor.

Ingredients

• 28 ml Vanilla Essence
• 1 piece Banana
• 1 piece Mango
• - Toned Milk
• 4 pcs approx (500g-650g) Apple Green
• 1 piece Papaya
• 285G Safa Custard Powder Vanilla Flavored (285g)
• 100 g Quinoa
• 1 piece Yellow Bell Pepper
• 2 pcs Zucchini
• 250 g Carrot
• 50 g White Sesame Seeds
• 90 g Dark Soy Sauce
• - Rice Vinegar
• loose Ginger
• 100 g Garlic
• 50 g Honey
• 200 ml Sesame Oil
• 1 bunch Spring Onion
• 100 g Salt
• 50 g Black Pepper

Instructions

1. 1. Rinse quinoa under running water and cook in a pot with double the water and a pinch of salt until fluffy.
2. 2. Cut tofu into cubes, pat dry, and marinate with soy sauce, ginger, garlic, and sesame oil for 10 minutes.
3. 3. Heat a grill pan and grill tofu cubes on medium heat until golden and slightly crispy on all sides.
4. 4. Slice red bell pepper, zucchini, and carrot into thin strips and lightly sauté them in sesame oil for 5 minutes.
5. 5. Whisk together rice vinegar, soy sauce, honey, ginger, and garlic to make the tangy sauce.
6. 6. Assemble the bowl with cooked quinoa as the base, grilled tofu, sautéed vegetables, and sprinkle sesame seeds on top.
7. 7. Drizzle the tangy sauce generously over the bowl and garnish with chopped spring onions.
8. 8. Serve warm and enjoy the balanced flavors and textures in each bite.