Tuesday, March 26, 2013

Asian Fusion Quinoa and Tofu

I had tofu already marinated according to my usual method.   I made quinoa in the rice cooker and seasoned it with gochujang (Korean Red Pepper Paste) soy sauce, and sesame oil. 

The spinach was blanched in boiling water with a teaspoon of salt for 30 seconds drained and rinsed with cold water.  I added 2 cloves of minced garlic,  1 tablespoon soy sauce, 2 teaspoons of sesame oil and tossed the spinach in and let it sit in the refrigerator for a few hours to absorb the flavor.

The carrots were chopped matchstick size and quick pickled with 3 tablespoons of vinegar, 1 tablespoon of water, 1 teaspoon of salt, and 1 teaspoon of agave.  Combine and store in refrigerator until dinner is ready.

The scallion pancakes were made with one alteration to this recipe.  I substituted 1/2 cup spelt flour for the same amount of all purpose flour. 

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