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Categories:
rice vinegar soy sauce sesame oil chili sauce water chestnuts cabbage carrot quinoa scallions sesame seeds
Viewed: 52 - Published at: 8 years agoIngredients
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Plus 1 Teaspoon Soy Sauce, Divided
- 1 teaspoon Sesame Oil
- 1 teaspoon Sriracha Or Other Chili Sauce, Plus More To Taste
- 1 can (6 Oz. Size) Diced Water Chestnuts, Drained
- 1/4 whole Small Head Cabbage, Roughly Chopped
- 1 whole Carrot, Finely Chopped
- 1/2 packages Tofu (14-16 Ounce Package), Drained And Cut Into Small Cubes
- 1/2 cups Quinoa, Cooked To Package Directions
- 2 whole Scallions, Thinly Sliced On An Angle
- 1 teaspoon Sesame Seeds
Method
- Combine the rice vinegar, 2 tablespoons of the soy sauce, sesame oil, and Sriracha in a bowl.
- Taste, and add more Sriracha if youd like.
- Add the chopped water chestnuts, cabbage and carrots and set the bowl aside to marinate slightly.
- Meanwhile, heat a pan with a drizzle of oil or cooking spray to medium heat.
- Add the cubed tofu and toast lightly in the pan for 10 minutes or so, shaking the pan every once in awhile.
- When the tofu is browned on all sides (give or take, dont obsess too much), drip in the remaining teaspoon of soy sauce.
- Toss to combine.
- Into the veggie/dressing mixture, add the cooked quinoa, tofu, scallions, and sesame seeds.
- Stir together, and taste.
- Add more soy sauce if youd like.
- Serve as a complete meal or with your favorite Asian veggie side dishes.
- Enjoy!
