Ingredients

The following ingredients have 2 Servings
  • 1 cup cooked quinoa
  • 1 small zucchini
  • 1 small carrot
  • 1 cup diced mango
  • 1 12oz packaged super firm tofu (I like this one)
  • 1 tablespoon wheat-free tamari
  • 1 teaspoon Asian hot sauce
  • 1 teaspoon sesame oil
  • 1 garlic clove (crushed)
  • 2 teaspoon wheat-free tamari
  • 1 teaspoon Asian hot sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon honey (or maple syrup for vegan)
  • 1 garlic clove (crushed (optional))
  • 1/2 teaspoon freshly grated ginger
  • Spritz of lime juice (optional)

Instruction

  • Preheat the oven 375 degrees F.
  • If pressing tofu, either use a tofu press OR place the tofu on a paper towel lined plate. Add another layer of paper towel on top of the tofu. Place something heavy on top (like cookbooks or a tea kettle) and let stand for 20 - 30 minutes. Then cut into squares.
  • If not pressing the tofu, cut immediately into squares.
  • Add tofu to a large mixing bowl. In a small bowl whisk together the marinade ingredients. Pour over the tofu, mix and let stand for at least 10 minutes. Transfer tofu to a baking sheet.
  • Bake tofu for 35 - 45 minutes until nice and crispy. Flip tofu over part way through to ensure even cooking. When done, remove from oven and prepare you bowls.
  • Whisk together sauce ingredients in a small bowl, then evenly distribute the bowl ingredients into two serving dishes and top with sauce.
  • Serve immediately and enjoy!