Ingredients

The following ingredients have 4 Servings
  • 1 cup uncooked quinoa
  • 1 teaspoon ground ginger
  • 3 teaspoons tamari (divided)
  • 1 cup water
  • 1 1/4 cups Almond Breeze Almondmilk Coconutmilk Blend (divided)
  • 1/4 cup peanut butter
  • Juice of 1 lime
  • 1 teaspoon Asian hot sauce (like sriracha)
  • 1 block extra firm tofu (cubed)
  • 2 cups shredded cabbage
  • 2 cups shredded carrots
  • 1 bunch scallion (sliced)
  • 1/4 cup chopped cilantro
  • Sesame seeds to garnish (optional)

Instruction

  • Add quinoa, ginger, 1 teaspoon tamari, water and 1 cup of almondmilk coconutmilk blend into a small saucepan. Bring mixture to a boil, cover and reduce to simmer for 15 minutes. Once liquid has been absorbed, set aside until ready to serve.
  • While the quinoa is cooking, preheat the oven to 400ºF. Grease a baking sheet and set aside.
  • In a small bowl, whisk together peanut butter, remaining 1/4 cup of almondmilk coconutmilk blend, remaining 2 teaspoons of tamari, lime juice and hot sauce. Continue to whisk until smooth and pourable (add a splash more almondmilk as needed).
  • Add tofu to a mixing bowl and toss with half of the peanut dressing. Transfer the tofu to the greased baking sheet and bake for 30 minutes until crispy, flipping halfway through.
  • Once tofu is done, assemble your bowls. Divide the quinoa, tofu, cabbage, carrots and scallions evenly among 4 bowls. Drizzle each with the remaining dressing and sprinkle with cilantro and sesame seeds. Enjoy immediately!