Dragon-Fired Sesame Tofu Bowls
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Ingredients
- 1 package (14 ounces) extra firm tofu, drained
- 1 cup dry quinoa
- 1 (1-inch) piece fresh ginger, grated
- 3 tablespoons less-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 4 (8-inch) wooden skewers
- ¼ DOLE® Pineapple, peeled, cored and sliced ½-inch-thick crosswise
- Nonstick cooking spray
- 1 DOLE® Avocado, peeled and pitted
- ¼ cup plain dairy free soy yogurt alternative
- ¼ teaspoon kosher salt
- 2 DOLE® Green Onions, thinly sliced
- 1 medium red bell pepper, chopped
- ¾ cup frozen corn kernels, thawed
- 1 teaspoon toasted sesame seeds
Allergens: Wheat, Soy
Directions
- Wrap tofu with paper towels and place on a plate; top with a second plate and weigh down with a heavy object. Let tofu stand 15 minutes; cut into 1-inch pieces.
- Prepare quinoa as label directs; cool completely.
- Whisk ginger, soy sauce, vinegar and oil in a large bowl; add tofu and gently toss. Cover bowl and let stand at least 30 minutes or up to overnight.
- Soak skewers in water 20 minutes. Prepare outdoor grill for direct grilling over medium-high heat. Remove tofu from marinade; reserve marinade. Thread tofu onto skewers; place on hot grill rack, cover and cook 10 minutes or until grill marks appear and tofu is crisp, turning every 2 minutes 30 seconds.
- Spray both sides of pineapple with nonstick cooking spray; place on hot grill rack, cover and cook 4 minutes or until grill marks appear, turning once.
- Mash avocado with a fork in a medium bowl; whisk in yogurt alternative and salt.
- Divide quinoa into 4 bowls; top with onions, pepper, corn, tofu, pineapple and avocado mixture. Drizzle bowls with reserved marinade and sprinkle with sesame seeds.
Tips & tricks
Note: Prep time does not include standing and marinating.
Chef Tip: Tofu can also be cooked on the stovetop in a skillet.