Ingredients
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1/2 lb firm tofu, frozen and thawed (you don't have to do this, but it will help the tofu soak up more flavor)
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1 tablespoon tamari
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2 tablespoons rice vinegar
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1 teaspoon fresh ginger, grated
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2 tablespoons water
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2 tablespoons tomato juice (I use low-sodium V8)
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1/2 tablespoon vegetable oil
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3 cups quinoa (about 2/3 cup uncooked will yield this amount, use 1-1/3 cups of water)
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4 cups green beans (I had a combination, or any other steamed vegetables you like, or salad...) or 4 cups yellow wax beans (I had a combination, or any other steamed vegetables you like, or salad...)
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1 tablespoon tamari
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1 tablespoon rice vinegar
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1 teaspoon fresh ginger, grated
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2 tablespoons water
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2 tablespoons tomato juice (I use low-sodium V8)
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1 teaspoon miso, a bit generous (I use dark-colored rice, or kome, miso)
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1 teaspoon cornstarch
Instructions
- Slice the tofu into 4 horizontal slabs. Gently press them between a tea towel to remove some of their moisture. Then slice into strips.
- Stir together the marinade ingredients in a shallow dish. Add the tofu strips, and flip gently (a wooden utensil works well) to coat. Let marinate for 20 minutes- 1 hour.
- Meanwhile, cook your quinoa, and let it rest, partially covered, off the heat when it's done.
- When the quinoa is cooked, you can also start steaming the beans and preparing the tofu:
- Whisk everything for the sauce, EXCEPT the miso, in a small saucepan.
- Heat the oil in a frying pan over medium heat. Drain any extra marinade from the tofu strips, transfer them to the pan and fry till golden-brown. Set aside.
- Add the reserved marinade to the pan with the sauce ingredients and place it over medium heat. Quickly bring to a boil, whisking well to remove lumps of cornstarch. After it cooks for two minutes, remove from heat and stir in the miso.
- To serve, arrange 4 tofu strips on a bed of quinoa on each plate. Spoon sauce over top, and sprinkle with scallion and sprouts. Divvy up the beans on the side, and serve. Hope you enjoy!