May Contain: Egg, Fish, Gluten, Milk, Mustard, Peanuts, Shellfish, Sulphites, and Tree Nuts.
Tip: Chipotle in adobo can be very spicy! Start with half of the chipotle and taste the marinade before adding the rest.
- Rinse and drain quinoa in a fine mesh sieve.
- Add quinoa to a pot with 1-1/2 cups salted water and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook for 18–22 minutes or until grains are tender.
- Drain tofu and pat dry with paper towel.
- Cut tofu in half widthwise, cut each block in half like a bun, then slice into triangles to make 8 equal pieces.
- In a medium bowl, whisk together 1 tbsp. oil, miso sauce, maple syrup, half of the garlic, and each of the following to taste: chipotle in adobo, salt and pepper.
- Add tofu to bowl and stir carefully to coat with marinade.
- Wash yu choy, green onion and lemon.
- Slice yu choy into 1 inch pieces.
- Thinly slice green onion.
- Zest lemon and cut in half.
- Cut avocado in half, remove pit and slice thinly. Scoop out flesh with a large spoon.
- Heat a large skillet over medium heat.
- Once hot, transfer tofu to skillet.
- Cook for 10–12 minutes, flipping halfway through, until golden and crispy.
- Remove tofu from skillet and toss with any remaining marinade.
- Wipe skillet out with paper towel.
- Return skillet to medium heat and add 1 tbsp. oil.
- Once hot, add yu choy and cook for 3–4 minutes, tossing occasionally, until bright green and tender.
- Add half of the green onion, remaining garlic and each of the following to taste: lemon zest, salt, pepper and half of the lemon juice.
- Cook for 1 minute or until fragrant.
Finish + Serve
- Spoon quinoa into serving bowls.
- Portion tofu, yu choy and sliced avocado over top of quinoa.
- Garnish with sesame seeds and remaining green onion.
- Serve with remaining lemon sliced into wedges and squeezed over top to taste.
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