Tofu with Korean BBQ Quinoa &



  • 1/3 cup honey or agave nectar
  • 1 tbsp toasted sesame oil
  • 1 garlic clove
  • 3 green onions, thinly sliced
  • 1/2 cup soy sauce
  • 1/4 cup sake
  • 2 tbsp toasted sesame seeds
  • 1 ripe Asian pear, peeled and coarsely chopped
  • 3.5oz shiitake mushrooms, stems removed and sliced
  • 1 small shallot, finely chopped
  • 12oz extra-firm tofu, drained and cut into cubes
  • 1/2 cup vegetable oil or peanut oil, divided
  • 2 tbsp soy sauce



  1. For sauce, place diced pear into a small mixing bowl. Add honey and sesame oil. Mash with a whisk until smooth. Finely chop garlic then mash into a paste. Add garlic and remaining ingredients to pear mixture; mix well and place into refrigerator until ready to use.
  2. Place tofu onto a paper towel-lined plate and set aside. Heat 2 tbsp of the oil in a large skillet over medium-high heat until hot. Add mushrooms; cook 2-3 minutes or until browned. Add shallot and soy sauce. Cook an additional 10-20 seconds or until soy sauce is reduced. Set mushrooms aside.
  3. Meanwhile, combine tofu and corn starch in a medium mixing bowl. Mix gently until tofu is evenly coated. Heat remaining oil in a clean skillet over medium-high heat. Cook tofu 6-8 minutes, turning often until browned on all sides; working in batches, if necessary.
  4. Prepare Korean BBQ Quinoa according to package directions and divide evenly onto four plates. Top with mushrooms, cabbage, peas and green onion.
  5. Drain remaining oil from skillet and return to heat. Add tofu and 1 cup of the sauce. Cook 1-2 minutes or until sauce has absorbed into tofu. Divide tofu evenly onto plates. Drizzle with additional sauce, if desired or reserve for a later use.

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