Panda's Inventory

Gochujang Orange Tofu w/ Quinoa

Prep Time: 5 minutes
Cooking Time: 15 minutes
Calories per serving: 600
 
servings
  • 1 broccoli
  • 1 block tofu
  • 1 orange
  • 100 g quinoa or other grains like buckwheat or couscous
  • 200 ml water
  • 1 stock cube
  • 1 tbsp gochujang
  • 1 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp rice syrup
  • 1/2 tsp cornstarch
  • tahini
  • sesame
  1. 1 broccoli • 1 block tofu • 1 orange
    Cut the broccoli into florets and cut the tofu into bite-sized chunks. Juice and zest the orange.
  2. 200ml water • 1 stock cube
    Mix the water, stock cube and quinoa and scatter the broccoli on top. Bring to a boil and recude heat to low; cook until the quinoa is done and has absorbed all the water.
  3. Fry or bake the tofu until crispy, set aside.
  4. orange juice & zest • 1tbsp gochujang • 1tbsp soy sauce • 2tbsp rice vinegar • 1tbsp rice syrup • 1tbsp rice syrup • 1/2tsp cornstarch
    In the same pan, combine the orange juice and zest, soy sauce, rice vinegar, rice syrup and cornstarch and heat to high.
  5. Add back the tofu and stir until the sauce has reduced, is sticky and coats the tofu.
  6. tahini • sesame
    Divide the quinoa and broccoli into 2 servings, scatter the tofu on top and serve with a drizzle of tahini and some sesame.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Calories per serving: 600
 
servings
  • 1 broccoli
  • 1 block tofu
  • 1 orange
  • 100 g quinoa or other grains like buckwheat or couscous
  • 200 ml water
  • 1 stock cube
  • 1 tbsp gochujang
  • 1 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp rice syrup
  • 1/2 tsp cornstarch
  • tahini
  • sesame
  1. 1 broccoli • 1 block tofu • 1 orange
    Cut the broccoli into florets and cut the tofu into bite-sized chunks. Juice and zest the orange.
  2. 200ml water • 1 stock cube
    Mix the water, stock cube and quinoa and scatter the broccoli on top. Bring to a boil and recude heat to low; cook until the quinoa is done and has absorbed all the water.
  3. Fry or bake the tofu until crispy, set aside.
  4. orange juice & zest • 1tbsp gochujang • 1tbsp soy sauce • 2tbsp rice vinegar • 1tbsp rice syrup • 1tbsp rice syrup • 1/2tsp cornstarch
    In the same pan, combine the orange juice and zest, soy sauce, rice vinegar, rice syrup and cornstarch and heat to high.
  5. Add back the tofu and stir until the sauce has reduced, is sticky and coats the tofu.
  6. tahini • sesame
    Divide the quinoa and broccoli into 2 servings, scatter the tofu on top and serve with a drizzle of tahini and some sesame.