One of the most flavorful dishes I’ve ever made. There’s a bit of prep work involved for this recipe in order to separate the cilantro leaves and cut up the veggies, but well worth the effort. The dressing made more than I really needed, so I saved and used in a rice stir fry another day. A great item to make a for a potluck or can just make for yourself and eat it for three dinners like me. 🙂
Total Time: ~1 1/4 hours (Prep – 30 Minutes | Cook – 40 minutes)
Food Processor or Blender
Ingredients (serves 4-6):
For the dressing
1 2/3 cups fresh cilantro (from about 1/2 bunch), long, thick stems removed
3/4 cup roasted, unsalted almonds (original recipe uses Peanuts, I used almonds since I had them on hand, choose your preference)
1/3 cup Sriracha hot sauce
2 tablespoons finely grated lime zest (from about 3 medium limes)
1/4 cup freshly squeezed lime juice (from about 3 medium limes)
1/4 cup toasted sesame oil
1 tablespoon honey
2 medium garlic cloves
1 1/2 teaspoons kosher salt
For the quinoa
1 1/2 cups quinoa, any color or variety
1 (14-ounce) can unsweetened coconut milk
1 1/3 cups vegetable stock or low-sodium vegetable broth
1 teaspoon kosher salt, plus more as needed
1 (14- to 16-ounce) package firm tofu
2 medium carrots (about 8 ounces)
1 medium broccoli head (about 1 pound)
4 medium scallions
2 tablespoons vegetable oil
Coarsely chopped fresh cilantro
Coarsely chopped roasted, unsalted almonds
Thinly sliced scallions
For the dressing
- Place all of the ingredients in a food processor fitted with a blade attachment. Process until smooth, scraping down the sides of the bowl as needed, about 1 minute; set aside.
For the quinoa
- Rinse the quinoa in a strainer under cold water until the water runs clear. Place in a large saucepan; add the coconut milk, vegetable broth, and measured salt; and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until the white outer casings on the quinoa have popped, revealing translucent little beads, about 15 to 20 minutes.
- Meanwhile, prepare tofu and vegetables:
- Tofu – Line a large plate with several layers of paper towels. Drain the tofu and pat dry with paper towel, cut it into large dice, and place it in a single layer on the paper-towel-lined plate; set aside.
- Carrots – Trim and cut into 1/8-inch-thick rounds; set aside.
- Broccoli – Trim the stem to 1/2 inch and cut the head into 1-inch florets; set aside.
- Scallions – Thinly slice the white and light green parts; set aside.
- When the quinoa is ready, remove it to a large serving bowl and set aside. It’s okay if a little watery, just make sure all the quinoa have popped. Wash the saucepan, fill it with water, and season with salt. Cover with a tightfitting lid and bring to a boil over high heat.
- Meanwhile, heat the oil in a large frying pan over medium-high heat until shimmering. Add the tofu and cook without stirring until the bottoms are golden brown, about 4 minutes. (While the tofu is cooking, line the plate you drained it on with fresh paper towels.) Flip and cook until the other sides are golden brown, about 3 to 4 minutes more. Using a slotted spoon or spatula, remove to the paper-towel-lined plate and season with salt; set aside.
- Back to saucepan with boiling water, add the carrots and cook until crisp-tender, about 2 minutes. Using a slotted spoon, remove them to the bowl with the quinoa. Return the water to a boil, add the broccoli, and cook until crisp-tender, about 3 minutes. Drain in a colander and place in the bowl with the quinoa and carrots.
- Add the cooked tofu, dressing, and scallions to the bowl and stir to combine. Garnish with additional cilantro, almonds, and scallions before serving.
Recipe adapted from Chow.com.