Mandarin Quinoa with Steamed Kale and Blackened Chili Tofu

Today’s recipe is a guest post! It’s written by my sister, Ali, a 25 year old vegan living in Minneapolis. Hope you enjoy it! I know I can’t wait to try her recipe. Thanks Ali!
It’s citrus season, and that means everything I eat incorporates something from on of my favorite fruit groups. Inspired by a large bag of mandarin oranges, I decided to base last nights dinner around the allusive citrus. Most people have only tried the sugary canned variety, but a freshly peeled mandarin is delightful and tastes nothing like the overly sweet salad toppers.
So, here is my version of a savory citrus dinner. Please try out the sauces and adjust to your personal palate, all measurements are approximates based on my own flavor preferences.
Mandarin Quinoa with Steamed Kale and Blackened Chili Tofu
1 cup quinoa
2 cup water
4 peeled mandarins
2 tsps ginger
4 cloves garlic
sea salt to taste
1 small diced onion
1 bunch de-veined kale
sea salt to taste
1 block cubed firm tofu
sesame oil
3 tsps red chili flakes
2 cloves garlic
3 tbsp soy sauce or tamari
dash of ginger
Optional Garnishes:
lime or lemon wedge
sesame seeds
Add the quinoa, water, mandarin, and spices to a pot, and boil. Let simmer for about 20 minutes, until the water has been absorbed and the mandarins have burst.
While the quinoa is cooking, fry the tofu cubes in sesame oil (to blacken, use a small amount of oil in a cast iron pan). Mix together the chili, garlic, ginger, and soy sauce in a small bowl and add to tofu. Let the sauce reduce until the tofu is coated in a spicy glaze.
In another pan (or the same one) fry the onions until lightly golden. Add the kale, salt, and a bit of water and allow to steam, until kale is wilted.
Plate and serve.

Note: Any orange can be used, I happened to have mandarins on hand.


3 thoughts on “Mandarin Quinoa with Steamed Kale and Blackened Chili Tofu

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