This is a variation of a recipe that Annie shared with me a while back and I love it!

Usually I make it her way and make curried tofu and of course that is always delicious but I was craving spicy peanut sauce and it really isn’t very much longer to make so that is what I made tonight…

What I love about this recipe also is that it takes very little preparation, takes little time to cook, is filling, delicious and nutritious…

For the Coconut Quinoa..

• Chop up an onion and sauté in a pan until translucent (I sauté it in coconut oil)
• Add 1 1/2 cup of Quinoa.. I like to leave it in there a few minutes and toast it a bit…
• Add one can of coconut milk and one can of water and simmer until ready (about 20 min) and then fluff with a fork

Peanut Sauce

• Mix together in a saucepan on low heat … 1/2 cup smooth peanut butter, 1/2 cup hot water, 3 tsp tamari, 1 tbsp rice wine vinegar, 1 tsp brown sugar and garlic chili sauce (to taste)

Crispy Tofu

• cube one block of tofu
• in a container (with a lid) add a few tsps of corn starch, add a bit of salt and garlic powder and then add the tofu and shake so that it evenly coats the tofu
• Add a few tsp of peanut oil to a wok or pan and toss and fry until crispy on all sides…

If you want to make the curried version don’t make the peanut sauce and instead coat the tofu with 1 tbsp of cornstarch, 1 tbsp cumin, 1 tbsp coriander, 1 tsp garlic powder, 1tsp paprika, 1 tsp cayenne, 1 tsp sugar, 1 tsp salt, 1 tsp tumeric…

Serve with steamed broccoli.. (adding it to the Quinoa near the end of cooking is an easy way to do add it)

Possibly Related Posts:

• Cherry-Vanilla jam…
• Kale chips
• Simple veggie tomato soup…
• Vanilla bean buttercream frosting…
• Making Genmaicha…