Sometimes, a dish can be as beautiful as it is delicious. This vegetarian creation is certainly one of those recipes! Golden tofu cubes, sunset-hued peppers, bright green broccoli florets and red and white quinoa blend texture and colour perfectly. Creamy dressing and crunchy peanuts finish off this flavourful dish guaranteed to please your eyes and your taste buds!
We will send you:
Orange or red bell pepper
Soy sauce reduced in sodium
Red and white quinoa
Korean spice blend (sea salt, brown sugar, gotchukaru, white sesame seeds, garlic, sunflower oil, black pepper, ginger)
You will need:
Large pan (nonstick if possible)
Salt & pepper
Cook the quinoa
In a medium pot, combine the quinoa, 1 cup of water and a pinch of salt (double the water for 4 portions); bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the quinoa is tender. Fluff with a fork.
Mise en place
While the quinoa cooks, core and thinly slice the bell pepper. Separate the broccoli head from the stem. Cut the broccoli head into bite-sized florets. Peel the broccoli stem and slice into ¼-inch-thick rounds. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Pat the tofu dry with paper towel and cut into ½ inch cubes.
Cook the tofu
In a large pan (non-stick, if possible), heat a thin layer of oil on medium-high. Season the tofu with the spice blend. Add the seasoned tofu to the pan and cook, stirring often, 9 to 11 minutes, until browned on all sides and heated through. Transfer to a paper towel-lined plate; season with S&P to taste. Reserve the pan.
Make the peanut sauce
While the tofu cooks, in a bowl, combine the peanut butter, vinegar, soy sauce and 3 tbsp of water (double the for 4 portions); season with S&P to taste.
Cook the broccoli
In the reserved pan, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the broccoli. Cook, 4 to 5 minutes, until the vegetables begin to soften.
Finish & serve
In a large bowl, combine the tofu, quinoa, bell pepper and sautéed broccoli. Drizzle with as much of the peanut sauce as you’d like. Toss to thoroughly combine and season with S&P to taste. Divide the finished salad between your plates. Garnish with the green tops of the scallions and peanuts. Bon appétit!
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