Image borrowed from original site
Adapted from original recipe:
PREP: 20 MINUTES | COOK: 20 MINUTES | SERVES: 4
- ¾ cup uncooked quinoa
- 1 ½ cups water
- 2 cups shredded purple cabbage
- 1 cup grated carrot
- 250 grams grape cherry tomatoes, halved
- 1 cup roughly chopped sugar snap peas
- ½ cup chopped cilantro
- ¼ cup thinly sliced green onion
- ¼ cup chopped roasted and salted peanuts, for garnish
- 200 grams marinated firm tofu (I prefer Satay flavour for this recipe)
- ¼ cup smooth peanut butter
- 3 tablespoons reduced-sodium tamari or soy sauce
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- ½ lime, juiced (about 1 ½ tablespoons)
- Pinch of red pepper flakes
- Heat oven to 180°C. Cut tofu into small cubes and arrange on a baking tray lined with parchment paper or equivalent. Bake in over for 20 minutes or until firm and browning. Remove from oven and set aside.
- Cook the quinoa as per packet instructions.
- Meanwhile, make the peanut sauce: In a large jar combine the peanut butter and tamarin and shake vigorously until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and shake again until smooth. If the mixture seems too thick for your preference, add in a bit of water to loosen it up and shake again. Set aside until serving.
- In a large serving bowl, combine the cooked quinoa and tofu, shredded cabbage, carrot, tomatoes, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again. Divide into individual bowls and garnish with peanuts.
- This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.
- Sooo yummy! An easy mid-week meal.