So I have a bit of an announcement. Actually, some would call this announcement huge, some have scoffed and mocked, some have been supportive and suggested helpful tips. Its one of those announcements that really splits the room. Quite possibly more so than politics!
As of yesterday, Stud and I have been vegetarian for a month
Well pescetarian. Well kind of. Its a little grey.
As a lifestyle change, Stud and I have decided to forgo meat for a vegetarian diet however occasionally we dabble in some seafood.
I thought it best to celebrate the milestone with the tofu dish that changes Stud’s mind.
Prior to said dish, Stud would turn his nose up at anything tofu, no liking the texture, flavour, or smell of tofu. So yeah basically everything about it.
But you know, when one makes such a drastic life change, something’s gotta give.
Armed with some gorgeous Capilano organic honey, a fresh pineapple and some firm tofu, I went on the lookout for something that would combine all three. Thanks to Jey from The Jey of Cooking, I had found my dish!
This is hands down, the best tofu dish we have eaten! Stud has asked to keep it on the rotation and even took the leftovers for work, emailing me to tell me how awesome it was again. I did differ slightly for Jeys recipe as Stud is a sauce man, but depending on your taste, you can do what you like.
Marinated Tofu with Pineapple and Quinoa
Adapted from The Jey of Cooking
500g Firm Tofu, drained and diced
1/3 Cup Soy Sauce
1/4 Cup Organic Capilano Honey
3 Tbsp. Red Wine Vinegar
2 Tbsp. Garlic, minced
2 Tbsp. Fresh Ginger, minced
1 Cup Uncooked Quinoa
2 Eggs, beaten
2 Cups Fresh Pineapple, diced
1 Cup Edamame, shelled
1 Cup Carrots, sliced
5 Spring Onions, sliced
2 Tbsp Canola Oil, divided
On a chopping board, layer paper towels and add diced tofu, placing more layers on top. Probably around 5 underneath and 5 on top should do. Place a heavy pan or plate on top and allow to press for 15 – 30 minutes.
In a medium bowl, combine soy sauce, honey, red wine vinegar, garlic and ginger and whisk until well mixed. When tofu is ready, place inside a zip lock plastic bag and add the marinade, removing all the air. Place the bag, on its side, in the fridge and allow to marinate for at least half an hour, turning halfway through.
Rinse the uncooked quinoa under cold water and add the quinoa to a medium saucepan with 2 cups of water. Add a generous drizzle of soy sauce and red wine vinegar and bring to a boil, then reduce heat to simmer and cover with the lid slightly ajar. Cook for 10-15 minutes, until water is absorbed. Allow to cool for 5 minutes and fluff with a fork.
In a stir fry pan or wok, heat 1 Tbsp. of canola oil over medium high heat, and when hot, add the tofu, reserving the liquid. Stir fry for 3 minutes, then add the pineapple and half of the reserved tofu liquid. Cook until the liquid thickens and the tofu starts to brown on all sides, then remove from heat and set aside.
Add 1 Tbsp. of canola oil to the pan and add the carrots, onions and edamame. Add the remainder of the liquid and cook on a high heat until vegetables softened slightly and sauce thickened. Add eggs and scramble well. Add the quinoa to the wok and stir everything together for another 2 minutes. Fold in the tofu and pineapple until well combined and heated through.
Thanks to the lovely peeps at Capilano for sending over the new Organic range to try.