Honey Sesame Baked Tofu and Quinoa Salad

• 1 1/2 cups water
• 3/4 cup quinoa rinsed
• 2 cups carrots grated
• 2 tablespoons rice vinegar
• 2 1/2 tablespoons sesame seeds toasted
• 1/2 tablespoon sesame oil
• 1 tablespoon soy sauce, sodium reduced
• 1 1/2 tablespoons sesame oil
• 16 ounces tofu baked, 2 packages, crumbled into bite-size pieces
• 3 tablespoons honey
• 3 tablespoons soy sauce, sodium reduced
• 2 tablespoons water
• 1 teaspoon cornstarch
• 2 each scallions, spring or green onions sliced

1. For making the quinoa:
2. Bring 1 1/2 cups water to a boil in a small saucepan.
3. Stir in quinoa and bring to a boil again.
4. Reduce to a gentle simmer, cover and cook until the water is absorbed, about 12 minutes.
5. Uncover and allow to stand.
6. For the carrot slaw:
7. At the same time, toss together carrots, rice vinegar, sesame seeds, 1 tablespoon oil and 1 tablespoon soy sauce in a medium bowl.
8. Set aside.
9. For the baked tofu:
10. Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
11. Stir in baked tofu and cook, stirring constantly, until starting to brown, about 8 minutes.
12. Whisk together honey, 3 tablespoons soy sauce, 2 tablespoons water and cornstarch in a small bowl.
13. Pour into the pan and cook, stirring, until the sauce has thickened and coats the baked tofu, 1 to 2 minutes.
14. Divide the quinoa among 4 plates and top each with 1/2 cup carrot slaw and 3/4 cup baked tofu mixture.
15. Sprinkle with sliced scallions.
16. Serve warm.

water, quinoa, carrots, rice vinegar, sesame seeds toasted, sesame oil, soy sauce, sesame oil, honey, soy sauce, water, cornstarch, scallions

Taken from recipeland.com/recipe/v/honey-sesame-baked-tofu-quinoa--51693 (may not work)