Great vegetarian dinner for the whole family.
1 block super firm tofu cut into cubes
2 tbsp. soy sauce
3 tbsp. arrowroot starch
3 tbsp. Olive oil
2 garlic cloves, minced
For the Marinade:
2 tbsp. maple syrup
3 tbsp. toasted sesame seed oil
1/4 cup soy sauce
1 tbsp. arrowroot starch
For the Bowl:
1 1/2 cups cooked quinoa (follow packaging instructions)
2 heads of Broccoli, chopped
2 carrots, peeled
2 tbsp. green onion
Sesame seeds to garnish
Preheat oven to 400 Degrees.
Place chopped broccoli on a parchment-lined baking sheet. Coat with Olive oil.
Roast broccoli for about 15-20 minutes.
Place tofu into a plastic bag; add 2 tbsp. soy sauce and 3 tbsp. arrowroot, sip the bag, and shake until the tofu is coated.
Heat a skillet with olive oil over medium heat. Place the tofu into skillet and fry until crispy.
In a mixing bowl combine the ingredients for the marinade and set aside.
Once the tofu is crispy, reduce the heat to low and add the garlic and cook for a couple of minutes.
Turn the heat off and pour the marinade over tofu to coat them.
To assemble the bowl add the quinoa and top it with roasted broccoli, carrots sliced, and fried tofu. Add the green onions and sesame seeds to garnish.
Sourced from www.thealmondeater.com.