Quinoa, tofu and a bold, spicy, savory ginger and garlic satay sauce – no wonder this is one of my all time favorite meals! It’s light, super healthy and packed with awesome feel-good ingredients, plus it makes me feel like I’m enjoying some amazing Jakarta street food. I have no idea what Jakarta street food is actually like, but this will hold me over until I do.
Fresh Italian parsley and lots of ginger give the flavor a clean, crisp edge. They’re a great contrast with the garlic and peanut butter, plus they’re a great source of vitamins, fiber and antioxidants…just in case you needed another reason to love them (and I know you don’t).
After the tofu hangs out for a while in a lovely satay marinade, you bake it to soft, creamy perfection and it just melts in your mouth. Nom.
I like to top mine with chopped fresh roasted peanuts. They add crunch and texture and even more of that peanutty flavor I can’t get enough of, and they look so enticingly delicious!
Eat Healthy Eat Happy
1 hr, 5 Prep Time
25 minCook Time
1 hr, 30 Total Time
- 4 cloves garlic, peeled
- 2" cube fresh ginger root, peeled and roughly chopped
- 1/2 c boiling water
- 2 Tbs low sodium soy sauce, regular or gluten free
- 4 Tbs peanut butter
- 2 Tbs agave (or your preferred sweetener)
- 1 tsp dried coriander/cilantro
- 2 tsp lime or lemon juice
- 1/4 tsp red pepper flakes
- 14 oz. extra-firm tofu
- 1 c quinoa, cooked according to package directions
- 1/2 c Italian parsley leaves
- 1/2 c roasted peanuts, chopped (optional)
- Place the garlic and ginger in a food processor and chop fine. Add the water, soy sauce, peanut butter, agave, coriander, lemon juice and red pepper flakes and process until smooth.
- Cut the tofu into bite-sized pieces and place in a large plastic zipper bag. Pour the peanut butter mixture over and zip. Let marinate in the fridge at least an hour. Cook the quinoa while the tofu marinates.
- Heat the oven to 375 and spray an 8"x8" baking pan with nonstick. Fish the tofu out of the marinade with a slotted spoon and arrange in the baking dish; reserve the marinade. Bake for 20-25 minutes.
- Stir the marinade and parsley leaves into the quinoa and cover. Reheat on medium-low a few minutes before the tofu's done baking. Serve the tofu over the quinoa. Top with roasted peanuts if you like.
Adapted from Tofu Cookery by Louise Hagler
[img src="http://eathealthyeathappy.com/wp-content/uploads/2015/02/label-9.png" width="298" height="494" class="aligncenter size-full" title="nutrition info"]
Pinnable satay goodness.