Honey Sriracha tofu bowls

School night pairings: Just in time for meatless Monday these Honey siracha tofu bowls perfectly paired with @joelgottwine Sauvignon Blanc. 

Joel Gott Sauvignon blanc: This recipe has a lot of flavors going on and this wine was not only able to hold its own against but the acidity cuts right through the heat of the Siracha. This might be my new favorite pairing for Siracha! 

Honey Sriracha tofu bowls

Honey Sriracha tofu bowls

Honey Sriracha tofu bowls

1 cup dry quinoa
1 cup chicken broth
1 pound broccoli
1 pepper
1 cup shredded carrot
2 tbsp honey divided
1/2 cup rice wine vinegar
1 lime juiced divided
2 and 1/2 tbsp avocado oil
1 large shallot
2 large garlic cloves
1/2 inch of ginger
1 tbsp sesame oil
3 tbsp siracha
1 lb tofu

1: Preheat the oven to 400. In the instant pot. Add 1 cup of quinoa and 1 cup chicken broth. Set the instapot to high pressure for 1 minute.

2: cut brocolli and pepper into bite size pieces. Toss with 1/2 tbsp olive oil and salt and pepper. Put on baking sheet and put in preheated oven for 15 minutes

3 In a small bowl combine, rice vinegar, 1/2 lime juiced, 2 tbsp of honey. Mix to combine. Add carrots and top with water until covered.

4: finely dice shallots, garlic and ginger. On the stove top in a small skillet heat remaining 2 tbsp oil over medium. Add garlic, shallots and ginger until fragrant and slightly browned about 2 minutes. Remove from heat and let cool for 2 minutes.

5: dice tofu in bite sized chunks. Combine infused oil with remaining honey and siracha. Mix until combined. In a bowl pour 1/2 or the honey siracha mixture over tofu. Toss to combine

6: after fifteen minutes, add tofu to baking pan and cook four an addition five minutes.
7: time to assemble those bowls: first quinoa, then a generous helping of veggies and tofu, topped off with the quick pickle carrots and finish of with remaining honey Sriracha sauce.

8: pour your self an extra big glass of Joel Gott Sauv blanc as a reward for eating so healthy and enjoy 

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