Lemongrass and Ginger Marinated Tofu with Quinoa and Cucumber Salad
Lemongrass, ginger and soy marinated tofu, served with quinoa, cucumber and radish salad with mint and coriander.
- 300 g firm tofu
- 150 g quinoa
- 1 medium cucumber
- 50 g radishes
- 1 whole fresh lemongrass stalk
- 20 g fresh ginger
- 2 cloves garlic cloves
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- ½ whole lime
- 10 g fresh mint
- 10 g fresh coriander
- 1 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Rinse the quinoa thoroughly and cook according to package instructions (usually 1 part quinoa to 2 parts water, simmer for 15 minutes). Let it stand for 5 minutes, then fluff with a fork.
- Step 2
Press the tofu to remove excess water. Cut into 2cm cubes.
- Step 3
For the marinade: Finely chop the white part of the lemongrass stalk (discard the tough outer layers). Grate the ginger and mince the garlic.
- Step 4
In a shallow dish, combine the chopped lemongrass, grated ginger, minced garlic, soy sauce, sesame oil, and 1 tablespoon of vegetable oil. Add the tofu cubes and toss to coat. Let marinate for at least 15 minutes.
- Step 5
While the tofu is marinating, prepare the salad. Thinly slice the cucumber and radishes.
- Step 6
In a bowl, combine the sliced cucumber, radishes, chopped mint, and chopped coriander.
- Step 7
Squeeze the juice of half a lime over the salad and toss gently.
- Step 8
Heat the remaining 1 tablespoon of vegetable oil in a non-stick frying pan over medium-high heat.
- Step 9
Add the marinated tofu (reserving any excess marinade) and cook for 5-7 minutes, turning occasionally, until golden brown and slightly crispy on all sides.
- Step 10
Divide the cooked quinoa between two bowls.
- Step 11
Top with the lemongrass and ginger tofu.
- Step 12
Add a generous portion of the cucumber and radish salad to each bowl.
- Step 13
Drizzle any reserved marinade over the tofu and salad.
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