A nutritious, flavour-packed veggie power bowl crammed with crispy oriental-spiced tofu chunks. Paired with a spicy rainbow veggie medley of edamame beans, carrots, cabbage and juicy pineapple, with red quinoa coated in a sticky hoisin sauce, all sprinkled with sesame seeds and fresh coriander. What dreams are made of!
Hoisin Tofu Power Bowl
Hoisin Tofu Power Bowl
with edamame beans, pineapple & pickled ginger
Hands on Time: 15 - 30 minutes
Overall Time: 20 - 40 minutes
Ingredients:
- Edamame Beans
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Hoisin Sauce
- Lemon
- Lemons
- Mixed Sesame Seeds
- NOMU Oriental Rub
- Non-GMO Tofu
- Pickled Ginger
- Pineapple Chunks
- Quinoa
- Shredded Cabbage & Julienne Carrot
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
POPPING Quinoa
Rinse the Quinoa and place in a pot. Submerge in 200ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes. Once cooled, toss the hoisin sauce through the quinoa until fully incorporated.
TOASTED SESAME
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion.
MAKE THE SALSA
Place the pineapple chunks, edamame beans, sliced chilli (to taste), the carrot and cabbage, and ½ the chopped coriander in a bowl. Add a squeeze of Lemon juice and toss until combined.
ORIENTAL TOFU
Return the pan to a medium-high heat with a drizzle of oil. Toss the tofu chunks in the oriental rub and fry for 3-4 minutes on each side until crispy and golden all over. Remove from the pan on completion.
NOURISHING & HEARTY
Plate up the sticky Quinoa and top with the tofu chunks. Side with the salsa slaw. Garnish with the toasted sesame seeds and the remaining chopped coriander. Serve with the chopped pickled ginger and any remaining lemon wedges on the side for that extra zest!
POPPING Quinoa
Rinse the Quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes. Once cooled, toss the hoisin sauce through the quinoa until fully incorporated.
TOASTED SESAME
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion.
MAKE THE SALSA
Place the pineapple chunks, edamame beans, sliced chillies (to taste), the carrot and cabbage, and ½ the chopped coriander in a bowl. Add a squeeze of Lemon juice and toss until combined.
ORIENTAL TOFU
Return the pan to a medium-high heat with a drizzle of oil. Toss the tofu chunks in the oriental rub and fry for 3-4 minutes on each side until crispy and golden all over. Remove from the pan on completion.
NOURISHING & HEARTY
Plate up the sticky Quinoa and top with the tofu chunks. Side with the salsa slaw. Garnish with the toasted sesame seeds and the remaining chopped coriander. Serve with the chopped pickled ginger and any remaining lemon wedges on the side for that extra zing!
POPPING Quinoa
Rinse the Quinoa and place in a pot. Submerge in 600ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes. Once cooled, toss the hoisin sauce through the quinoa until fully incorporated.
TOASTED SESAME
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion.
MAKE THE SALSA
Place the pineapple chunks, edamame beans, sliced chillies (to taste), the carrot and cabbage, and ½ the chopped coriander in a bowl. Add a squeeze of Lemon juice and toss until combined.
ORIENTAL TOFU
Return the pan to a medium-high heat with a drizzle of oil. Toss the tofu chunks in the oriental rub and fry for 3-4 minutes on each side until crispy and golden all over. For the crispiest results, you’ll need to do this step in batches to avoid overcrowding the pan. Remove from the pan on completion.
NOURISHING & HEARTY
Plate up the sticky Quinoa and top with the tofu chunks. Side with the salsa slaw. Garnish with the toasted sesame seeds and the remaining chopped coriander. Serve with the chopped pickled ginger and any remaining lemon wedges on the side for that extra zing!
POPPING Quinoa
Rinse the Quinoa and place in a pot. Submerge in 800ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes. Once cooled, toss the hoisin sauce through the quinoa until fully incorporated.
TOASTED SESAME
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion.
MAKE THE SALSA
Place the pineapple chunks, edamame beans, sliced chillies (to taste), the carrot and cabbage, and ½ the chopped coriander in a bowl. Add a squeeze of Lemon juice and toss until combined.
ORIENTAL TOFU
Return the pan to a medium-high heat with a drizzle of oil. Toss the tofu chunks in the oriental rub and fry for 3-4 minutes on each side until crispy and golden all over. For the crispiest results, you’ll need to do this step in batches to avoid overcrowding the pan. Remove from the pan on completion.
NOURISHING & HEARTY
Plate up the sticky Quinoa and top with the tofu chunks. Side with the salsa slaw. Garnish with the toasted sesame seeds and the remaining chopped coriander. Serve with the chopped pickled ginger and any remaining lemon wedges on the side for that extra zing!
Frequently Asked Questions
What is the preparation time for Hoisin Tofu Power Bowl?
The preparation time for Hoisin Tofu Power Bowl with edamame beans, pineapple & pickled ginger is between 15 and 30 minutes.
What is the total time required to make Hoisin Tofu Power Bowl with edamame beans, pineapple & pickled ginger?
The total time required to make Hoisin Tofu Power Bowl with edamame beans, pineapple & pickled ginger is between 20 and 40 minutes.
How many servings does Hoisin Tofu Power Bowl provide?
4 servings
What are the main ingredients in Hoisin Tofu Power Bowl?
Edamame Beans, Fresh Chilli, Fresh Chillies, Fresh Coriander, Hoisin Sauce, Lemon, Lemons, Mixed Sesame Seeds, NOMU Oriental Rub, Non-GMO Tofu, Pickled Ginger, Pineapple Chunks, Quinoa, Shredded Cabbage & Julienne Carrot
What is the nutritional information of Hoisin Tofu Power Bowl?
Calories: 583, Carbs: 91 grams, Fat: grams, Protein: 27.2 grams, Sugar: 31.6 grams, Salt: 1063 grams
How do I prepare Hoisin Tofu Power Bowl?
MAKE THE SALSA: Place the pineapple chunks, edamame beans, sliced chillies (to taste), the carrot and cabbage, and ½ the chopped coriander in a bowl. Add a squeeze of lemon juice and toss until combined. POPPING QUINOA: Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes. Once cooled, toss the hoisin sauce through the quinoa until fully incorporated. TOASTED SESAME: Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion. ORIENTAL TOFU: Return the pan to a medium-high heat with a drizzle of oil. Toss the tofu chunks in the oriental rub and fry for 3-4 minutes on each side until crispy and golden all over. Remove from the pan on completion. NOURISHING & HEARTY: Plate up the sticky quinoa and top with the tofu chunks. Side with the salsa slaw. Garnish with the toasted sesame seeds and the remaining chopped coriander. Serve with the chopped pickled ginger and any remaining lemon wedges on the side for that extra zing!
What should be prepared from my kitchen to make Hoisin Tofu Power Bowl?
Edamame Beans, Fresh Chilli, Fresh Chillies, Fresh Coriander, Hoisin Sauce, Lemon, Lemons, Mixed Sesame Seeds, NOMU Oriental Rub, Non-GMO Tofu, Pickled Ginger, Pineapple Chunks, Quinoa, Shredded Cabbage & Julienne Carrot
How many calories does Hoisin Tofu Power Bowl have?
583 calories
How much fat content does Hoisin Tofu Power Bowl have?
grams
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