3 tbsp soy sauce, 2 tsp hot chili sauce, 1/4 cup water mixed with 1 tbsp cornstarch
1 2 inch piece of ginger, minced well
1 tbsp sugar, 1/4 tsp red pepper flakes. toasted sesame seeds and scallions for garnish
Instructions
First, get your quinoa going.
Preheat your oven to 400 degrees F.
Clean, peel, and dice your beets and sweet potatoes.
Place them on a lined and/or greased baking sheet, then drizzle
with 2 tablespoons of olive oil, 1 tablespoon of honey, 1/4
teaspoon salt, and 1/4 teaspoon pepper, and toss together.
Place in the oven and bake for 15-20 minutes, tossing halfway
through.
When they are fork tender, remove from the oven and set aside.
Cook your quinoa according to its packaging’s directions, then
toss together with the cooked beets and sweet potatoes.
Add a bit more olive oil, salt, or pepper to taste, and set aside
until ready to serve
Make sure that your tofu is completely dry by pressing it
between some paper towels to soak up any water.
Dice into bite sized pieces, about 1-inch cubes.
Mix together you egg and 1 tablespoon of water in one shallow
dish and mix together your flour and panko crumbs in another.
Dip the tofu pieces in the egg mixture, then in the panko
mixture.
Heat 1/2 inch of oil in a large pot or pan over medium-high
heat, and when the oil is hot, add in the tofu pieces in batches,
frying on each side for about 2 minutes, until crispy.
Move the tofu to a cooling rack lined with paper towels to drain,
and continue frying until all of your tofu is done.
Make the sauce by first heating your 2 teaspoons of olive oil in a
pot, then adding in the minced shallot.
Cook for 5 minutes or so, until translucent, then add in the garlic
and ginger, and stir until fragrant.
Add in the honey, soy sauce, vinegar, sugar, Sriracha, sesame oil,
and red pepper flakes.
Cook over medium-high heat until bubbling, stirring frequently,
then mix together the cornstarch and water and add to the
sauce.
Reduce the heat to medium, and stir until thickened. Keep the
sauce on low, stirring every so often, until ready to use.
When your tofu is cooked and your sauce is ready, place the crispy
tofu in a large bowl and pour half the sauce over it.
Gently toss, and add more sauce if desired. Serve over the warm
quinoa and garnish with scallions and sesame seeds.
Originally Submitted
1/13/2012
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