Bowls of cooked quinoa with edamame, pak choi and tofu

Sesame tofu bowl

Name: Sesame tofu bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 300g extra-firm tofu , drained; 3 tbsp cornflour; 1 tbsp sesame seeds; 2 tbsp sunflower oil; 3 tbsp soy sauce; 2 tsp sesame oil; 2 tbsp rice wine vinegar; 2 tbsp sushi ginger , plus 2 tsp of vinegar from the jar; 250g cooked quinoa; 1 pak choi , shredded; 160g edamame , blanched; 1 carrot , grated; 1 avocado , cubed; 4 spring onions , finely sliced; black sesame seeds , to serve (optional)

Preparation and cooking time
- Prep:20 mins
- Cook:30 mins
Easy
Serves 2

Ingredients

300g extra-firm tofu, drained
3 tbsp cornflour
1 tbsp sesame seeds
2 tbsp sunflower oil
3 tbsp soy sauce
2 tsp sesame oil
2 tbsp rice wine vinegar
2 tbsp sushi ginger, plus 2 tsp of vinegar from the jar
250g cooked quinoa
1 pak choi, shredded
160g edamame, blanched
1 carrot, grated
1 avocado, cubed
4 spring onions, finely sliced
black sesame seeds, to serve (optional)

Method

STEP 1
Cut the tofu into three slices and dry with kitchen paper by pressing down well. Cut into 2cm cubes, then toss in a bowl with the cornflour, sesame seeds and a pinch of salt.
STEP 2
Heat the oil in a non-stick frying pan and fry the tofu on all sides until golden and crunchy. Drain on kitchen paper.
STEP 3
Whisk together the soy, sesame oil, vinegar, sesame seeds and ginger vinegar. Toss half the dressing into the quinoa, then divide between two bowls. Top with the crispy tofu, pak choi, edamame, avocado, carrot, spring onions, and ginger. Pour over the remaining dressing to serve, scattered with the sesame seeds.