- 3/4 C quinoa, rubbed/rinsed, drained
- Zest from one lime, divided in half and slice lime for garnish (use 1/2 the zest)
- 2 bruised cardamon pods (optional–I used a dash or two of dried cardamon)
- 1/4 tsp salt
- 1 tiny cinnamon stick (optional)
- 1-1/3 C water
- Sweet Chili Lime Sauce:
- 3 Tbs sugar
- 3 Tbs tamari
- 1-3/4 Tbs lime juice
- 1/2 zest of the lime
- 1/2 tsp red chili flakes (I didn’t have this, so I used 1/2 tsp of Ancho chili pepper)
- 1 clove garlic, minced
- 1/4 tsp salt
- 4 mint leaves, sliced thinly
- The Greens:
- 1 bunch collard greens, washed with middle veins removed (I used kale)
- 2-3 Tbs water
- 1 tsp lime juice
- 1 pinch salt
- The rest:
- 14-oz extra-firm tofu, drained and pressed
- Lime slices for a garnish (optional)
- Mint leaves for a garnish (optional)
Combine the quinoa, 1/2 the lime zest, cardamon, cinnamon stick, salt, and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then remove from heat and don’t remove the lid. Let steam for 10 minutes.
Sweet chili lime sauce: Whisk together the sugar, tamari, lime juice, lime zest, red chili flakes, garlic, salt, and mint until the sugar and salt and dissolved. Set aside.
Tofu: Slice the tofu into 7-8 rectangles:
Then cut each rectangle in half to make two squares, and then each square into four triangles:
I sauteed the tofu in a dry skillet for about 10 minutes on each side. The recipe says to add it a “well-seasoned” skilled. What in the hell does that mean?! If anyone knows, please let me know. Add the chili lime sauce and stir to coat the tofu. Turn off the heat. The sauce will bubble up, reduce, and form a glaze.
While this is happening, slice up the kale. In a wok (which I didn’t have, so I used a small skillet) add water, lime juice, and salt. Cover with a lid and steam until tender.
To serve, layer plate with a scoop of quinoa, kale, then tofu. Garnish with lime slices and mint. Enjoy!
- Main Dishes, Tofu
- North American