Crispy Tofu Quinoa Bowl | Kombucha Recipes
Crispy tofu and fresh veggies in a tangy sweet dressing top a quinoa bowl. Perfect with Equinox Ginger Kombucha for a healthy lunch or dinner.
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Cooking tools:
- Saucepan
- Mixing bowl
- Oven
- Baking sheet
- Parchment paper
- Measuring spoon
- Measuring cup
- Serving bowl
- Chef's knife
- Cutting board
- Colander
- Spoon
- Plate
- Whisk
Ingredients
- 225g block of firm tofu, cubed
- 1 tbsp soy sauce
- 1/2 tbsp lemon juice
- 1/2 tbsp sesame oil
- 1/2 tsp sriracha
- 1 tbsp cornflour
- 85g dry quinoa
- 150ml boiling water
- 1 carrot, shredded
- 3 spring onions, chopped
- 5 radishes, sliced
- 1 avocado, sliced
- 5g pack seaweed thins
- Black sesame seeds to garnish
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp lemon juice
- 1-2 tsp maple syrup
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