Ingredients
Directions
- Start by making the pickled ingredients. Cut the carrots and cucumber julienne style, slice the radish and jalapeno.
- Add the veggies to a bowl with the vinegar, water, maple syrup and salt. Cover and let sit for 1 hour.
- Add the tofu to a shallow dish. In a bowl, stir together the soy sauce, sesame oil, maple syrup, vinegar, sriracha and minced garlic and then pour over the tofu. Cover and let marinate for 1 hour.
- Heat a non-stick pan with oil and cook each side of the tofu for 5-7 minutes and golden brown.
- Stir together the sauce ingredients.
- To assemble the bowls, add 1 cup of quinoa to a serving dish and top with pickled veggies, tofu slices, fresh cilantro and sesame seeds.
