1 ounce of firm tofu.
1 tablespoon Soya sauce
1 tablespoon olive oil
3 teaspoon cornstarch
pinch of salt
Method for tofu
Preheat oven to 175 degree Celsius. Drain the tofu with the white tissue paper for nearly 4-6 times. This is because to dry the tofu. Slice the tofu into approx. 1.5*1.5 inches. Place a butter paper on the baking tray. Add olive oil, soya sauce, salt and pepper, sprinkle on the tofu nicely. If you feel it’s less make it little more. Now sprinkle cornstarch on the tofu and place it in the oven. Bake it for 30-35 mins till it turns brown.
- Now comes the most interesting part to assemble. Take each cabbage/lettuce bowl. Put some quinoa with mango dressing, add tofu by the side and top it with peanut sauce. Place some roasted peanuts on the top. Enjoy a healthy meal.
Now with the same recipe I had asked my nephew Atul Goyal who is a very good chef to add a twist to it with brown rice. He made brown rice instead of quinoa and he added a bit of water to the peanut sauce. He also added some peanut sauce to the rice as well. So, guys same recipe but one is a salad and another is a complete meal.
- Mango quinoa
1 cup cooked quinoa
2 ripe mangoes
1 red bell pepper
¼ cup of cilantro (coriander) leaves
5 green onions chopped
6-8 pieces of tined jalapeno chopped
1 lemon juice
salt and pepper
1 tea spoon wine vinegar (optional)
1 spoon chili flakes
Mixall the ingredients other than quinoa. Add salt and pepper to quinoa.
- Peanut Sauce
¼ cup peanut butter
3 tablespoons wine vinegar or apple vinegar
2 tablespoon dark soya sauce
4 cloves garlic finely chopped
1 lemon juice
2 ½ tablespoon maple syrup
2 tablespoon sesame oil (little warm)
Mix all the ingredients and keep it aside.
5-6 small cabbage/lettuce leaves as a bowl
2 tablespoon chopped roasted peanuts