Asian-Style Quinoa with Tofu (Vegan!)

• 2 Tablespoons Rice Vinegar
• 2 Tablespoons Plus 1 Teaspoon Soy Sauce, Divided
• 1 teaspoon Sesame Oil
• 1 teaspoon Sriracha Or Other Chili Sauce, Plus More To Taste
• 1 can (6 Oz. Size) Diced Water Chestnuts, Drained
• 1/4 whole Small Head Cabbage, Roughly Chopped
• 1 whole Carrot, Finely Chopped
• 1/2 packages Tofu (14-16 Ounce Package), Drained And Cut Into Small Cubes
• 1/2 cups Quinoa, Cooked To Package Directions
• 2 whole Scallions, Thinly Sliced On An Angle
• 1 teaspoon Sesame Seeds

1. Combine the rice vinegar, 2 tablespoons of the soy sauce, sesame oil, and Sriracha in a bowl.
2. Taste, and add more Sriracha if youd like.
3. Add the chopped water chestnuts, cabbage and carrots and set the bowl aside to marinate slightly.
4. Meanwhile, heat a pan with a drizzle of oil or cooking spray to medium heat.
5. Add the cubed tofu and toast lightly in the pan for 10 minutes or so, shaking the pan every once in awhile.
6. When the tofu is browned on all sides (give or take, dont obsess too much), drip in the remaining teaspoon of soy sauce.
7. Toss to combine.
8. Into the veggie/dressing mixture, add the cooked quinoa, tofu, scallions, and sesame seeds.
9. Stir together, and taste.
10. Add more soy sauce if youd like.
11. Serve as a complete meal or with your favorite Asian veggie side dishes.
12. Enjoy!

rice vinegar, soy sauce, sesame oil, chili sauce, water chestnuts, cabbage, carrot, quinoa, scallions, sesame seeds

Taken from tastykitchen.com/recipes/special-dietary-needs/asian-style-quinoa-with-tofu-vegan/ (may not work)