Garlic-Oil Crispy Tofu with Pak Choi and Quinoa
Pressed tofu seared in strained garlic oil, with steamed pak choi and quinoa - all the garlic flavour, none of the fructans.
- 200 g firm tofu
- 100 g quinoa
- 2 tbsp garlic-infused olive oil
- 200 g pak choi
- 40 g spring onion green tops
- 1 tbsp gluten-free tamari
- 5 g fresh ginger
- 1 tbsp sesame seeds
- ½ pc lemon
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse the quinoa, then simmer in 240ml salted water, covered, for 15 minutes until the grains uncurl. Fluff with a fork.
- Step 2
Press the tofu between paper towels under a weight for 10 minutes and cut into 2cm cubes.
- Step 3
Heat 1.5 tbsp of the garlic-infused oil in a heavy pan over medium-high heat. Sear the tofu undisturbed for 3-4 minutes a side until crisp and golden. Use only strained oil - any solid garlic in the pan puts the fructans straight back in.
- Step 4
Drop the heat to low. Add the grated ginger, the sliced green spring onion tops and the tamari, and toss for 60 seconds until glazed.
- Step 5
Lift the tofu out. Add 2 tbsp water to the hot pan, lay in the halved pak choi cut-side down, cover, and steam for 3 minutes.
- Step 6
Spoon the quinoa into bowls, top with tofu and pak choi, drizzle with the remaining garlic oil, and finish with sesame seeds and a squeeze of lemon.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
