½ package (from a 15 ounces package) extra-firm tofu, diced
½ tablespoon sesame oil
¾ cup chicken broth
½ cup shredded carrots
¼ cup fresh cilantro
1 tablespoon soy sauce
½ cup uncooked quinoa
¼ cup slivered almonds
1/3 cup chopped scallions
For the sauce:
1 tablespoons sriracha sauce
1 ½ tablespoons coconut milk
2 small cloves garlic, peeled, minced
½ teaspoon grated ginger
1 teaspoon creamy peanut butter
1 tablespoon rice wine vinegar
½ teaspoon brown sugar
1 teaspoon lime juice or more to taste
1. You need to press the tofu of excess moisture. For this, take the tofu from the package and place it on a plate lined with paper towels. Place something heavy over the tofu, like a cold drink can or heavy pan. Let it remain this way for at least 30 minutes.
2. Preheat the oven to 400° F. Prepare a baking sheet by lining it with aluminum foil or parchment paper.
3. Chop tofu into about 1 inch cubes, and place in a bowl. Pour sesame oil and soy sauce over the tofu and toss well.
4. Spread the tofu on the prepared baking sheet and put it into the oven.
5. Set the timer for about 40 minutes or until brown and crisp all over. Make sure to turn the tofu over every 10 – 12 minutes.
6. Meanwhile, place a pan over medium-low heat. Add quinoa and stir occasionally until quinoa turns golden brown in color.
7. Stir in broth and turn down the heat to low heat. Cook covered until dry. Turn off the heat. Uncover, take
a fork and fluff the quinoa grains. Keep it aside.
8. To make the sauce. Melt peanut butter in a microwave-safe bowl in the microwave for 10 seconds.
9. Stir in sriracha sauce, coconut milk, garlic, ginger, rice wine vinegar, brown sugar, and lime juice
10. Add almonds into a small pan and place the pan over low heat. Stir on and off until they are golden brown. Turn off the heat.
11. Add quinoa, almonds, tofu, carrots, cilantro, soy sauce, and scallions into a bowl and mix well.
12. Add sauce mixture and mix well.
13. Serve in bowls.