Loosely adapted from http://www.babaganuj.blogspot.co.uk/2012/04/in-thick-of-it-all.html
Chili-Glazed Tofu:
- 1 pack of firm tofu, cubed
- 3 tbsp flour
- 1 pinch of salt and pepper
- 2 tbsp canola oil
- 1 shallot, finely chopped
- 2 garlic cloves, chopped
- 1/2 inch peeled ginger, chopped
- 1-2 chili peppers, chopped
- 1 1/2 tbsp soy sauce
- 1/2 tsp sugar
- 1/4 cup water
- 1 pinch of chilli powder
- 2 finely chopped green onions
Garlic Kale:
- 1 bunch of kale
- 2 tbsp canola oil
- 1 garlic clove, chopped
Quinoa:
- 1 cup quinoa
- 2 cups water
1) Pat dry tofu before cubing it in order to remove excess water. Fill a small plastic bag with flour and pour in tofu. Shake bag well to lightly coat tofu with flour. Add a pinch of salt and pepper to taste.
2) Heat canola oil in a frying pan over medium to high heat, and gently fry the coated tofu until golden, for approximately 5 minutes. Remove cooked tofu cubes from frying pan and set aside.
3) Chop, wash and steam kale. Chop garlic. Pour oil into a heated frying pan, add garlic and sauté on low heat. Add steamed kale to frying pan containing oil and softened garlic. Cook on a low heat, stirring occasionally.
4) Using the (first) tofu frying pan, heat remaining canola oil and gently fry the chopped shallot, garlic, ginger and chili pepper(s) until the shallot is softened.
5) Once the shallot mixture is ready, add the tofu, soy sauce, sugar, water and chili powder. Bring this all to a boil. Once it reaches a boil, turn down to a simmer and cook on a low heat until the tofu has soaked up all the sauce.
6) In a pot with a lid, bring 2 cups of water to a boil. Once boiling, add 1 cup of quinoa and cover with lid. Turn down heat to low and cook for 12-15 minutes.
7) Once quinoa is ready, serve on 4 plates. Cover with garlic kale and then chili glazed tofu. Sprinkle with chopped green onions and serve immediately.
