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Vegetable Teriyaki Tofu with Pineapple Chunks over Quinoa
Created by: Howcan Team
Ingredients
- 1 block of extra firm tofu, pressed and cubed
- 1 cup of teriyaki sauce
- 1 cup of chopped mixed vegetables (bell peppers, broccoli, carrots)
- 1 cup of pineapple chunks
- 1 cup of quinoa
- 2 cups of water
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Fluff with a fork and set aside.
- In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the cubed tofu and cook for 5-7 minutes, or until golden brown on all sides. Remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil and sauté the mixed vegetables until they are tender-crisp, about 5 minutes.
- Return the tofu to the skillet and pour in 1 cup of teriyaki sauce. Stir to coat the tofu and vegetables in the sauce, then add the pineapple chunks. Cook for an additional 2-3 minutes, until everything is heated through.
- To serve, spoon the quinoa onto plates and top with the vegetable teriyaki tofu and pineapple mixture. Garnish with sesame seeds and serve hot. Enjoy!
The history of Vegetable Teriyaki Tofu with Pineapple Chunks served over quinoa instead of rice is a fusion of Japanese and South American flavors. This dish originated in the kitchens of innovative chefs who sought to combine the traditional Japanese teriyaki flavors with the nutty taste and fluffy texture of quinoa. The dish gained popularity in health-conscious restaurants in regions like California and Hawaii, where the use of quinoa as a rice alternative is prevalent. The best version of this dish can be found in trendy, health-focused eateries that prioritize fresh, organic ingredients. The key to getting this dish right lies in the perfect balance of sweet and savory teriyaki sauce, the firmness of the tofu, and the juiciness of the pineapple chunks. For a twist, some chefs also add a touch of heat with a sprinkle of red pepper flakes or a drizzle of sriracha.
35 min
4
350 calories
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