Hoisin Tofu Bowls
What You Will Need
Ingredients
- 500g kūmara, peeled and sliced into 1cm thick rounds
- 2 tbsp avocado oil
- 1 tsp ground cumin
- 1/2 tsp chilli flakes
- 1 cup quinoa
- 2 tsp Lee Kum Kee Hoisin Sauce
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 400g honey soy marinated tofu
- 3 tbsp plain flour
- 2 tbsp cornflour
- 2 eggs
- 1 cup panko crumbs
- 1/4 cup sesame seeds
- 250g kale, roughly chopped
- 1 avocado, thinly sliced
- ½ handful chives, finely chopped
Made with
Lee Kum Kee products
How to make it
-
Heat the oven to 200°C.
Place the kūmara slices in a shallow roasting dish, drizzle with avocado oil, sprinkle with cumin, chilli flakes and a little salt. Bake for about 25 minutes, or until tender and golden. -
In a large saucepan cook the quinoa according to packet instructions. Drain well. Once cooked, stir through the hoisin and soy sauces.
While the quinoa is cooking, chop the tofu into cubes approximately 2.5cm. In a shallow bowl, toss the tofu with the flour. -
Whisk the egg in a shallow bowl and place the panko crumbs with sesame seeds in another.
Dip tofu into the egg and then into crumbs, pressing to coat.
-
Heat a large heavy based frying pan over a medium heat. Add a good splash of oil and fry the tofu in batches until the crumbs and seeds are golden. Set aside.
At the same time cook the kale in a pan with a small amount of water until wilted. Drain well.
To assemble the bowls. Divide the quinoa and kūmara between bowls along with the kale, avocado, and sesame crusted tofu. Sprinkle with chives. -
Tip: If marinated tofu is not available then use regular firm tofu.