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Grilled tofu with Yumchi and citrus quinoa salad
Ingredients
Servings: 4
Marinated tofu:
400 g of firm tofu, sliced into pieces (about 1 cm)
2 tablespoons of soy sauce
juice and zest from ½ a lemon
1 tablespoon of sesame oil
1 clove of garlic, finely chopped
a pinch of freshly ground black pepper
Quinoa salad:
200 g quinoa (pre-rinsed)
1 small cucumber, diced
12 cherry tomatoes, halved
1 red pepper, sliced into strips
a handful of fresh chopped mint
chop the coriander, chopped
juice from 1 orange and lime
2 tablespoons of olive oil
salt to taste
Instructions
01Mix Yumchi, soy sauce, lemon juice and zest, sesame oil, and chopped garlic together.
02Add pieces of tofu, gently stir and let marinate for at least 15 minutes (or longer in the refrigerator).
03Cook the quinoa according to the instructions (typically in a ratio of 1 part quinoa : 2 parts water, bring to the boil, then reduce the heat and simmer for 12 minutes).
04Let the cooked quinoa cool down a bit, then mix it with the cucumber, cherry tomatoes, pepper, chopped mint, and coriander.
05Pour with orange juice and olive oil, salt to taste, and mix.
06Place the marinated tofu on a hot grill or grill pan.
07Grill for 3–4 minutes on each side until a lovely glaze forms on the surface and the tofu develops crispy edges.
08Arrange a portion of quinoa salad on the plate, place slices of grilled tofu on top. Sprinkle with crunchy peanuts and garnish with coriander or mint leaves.
09Enjoy your meal.
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