This beautiful sunshine filled bowl is the perfect supper during a sunny day. This bowl is filled with jerk spiced crispy tofu, sweet carrots, fresh romaine, red cabage, quinoa and savoury peanut sauce. This recipe is ready in 25 minutes, is super easy and delicious! It’s the perfect meal to eat outside!
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You will need
Prepare and cook quinoa: Cook the quinoa like pasta. Bring water to a boil on high heat.
Add the quinoa to the boiling water, reduce the heat to low/medium and cook uncovered until desired texture is reached: 15 – 18 minutes. Using a strainer, strain and rinse the quinoa.
Prepare the tofu: Cut the tofu in 2 cm cubes. Coat each cube with the cornstarch spice mix. Season with salt & pepper.
Prepare and cook the tofu: Heat a pan on medium-high heat. Drizzle with oil. Add the tofu cubes ensuring there is space between each cube. Cook 4 minutes (or until crispy), turn and cook an additional 4 minutes. Set aside.
Crispy note: To ensure maximum crispiness of the chicken cubes, turn the cubes carefully with a fork when they easily lift from the pan. Do not move the chicken while its cooking.
6 portions note: If you have a 6 portion meal, you may require 2 pans or you can cook the chicken in 2 batches.
Prepare the carrots and cabbage: Wash and rinse all produce. Cut the carrots and red cabage in thin slices.
Cabbage note: When opening the cabbage, place the bag under running cold water. This reduces the spread of the gas and smell emitted by the cabbage.
Assemble & serve:
Bowl: Arrange all the ingredients in individual bowls, Garnish with the spicy peanut sauce.
Plated: In a bowl combine the romaine, red cabage and carrots. Add half the spice peanut sauce. Combine to make a salad. Plate the quinoa and chicken. Serve with the rest of the spicy peanut sauce and the salad.
Note: this bowl is also delicious the following day. Heat the tofu on a baking sheet to make it crispy. Add the dressing and romaine just before serving to ensure the vegetables stay crunchy.
Dr. Craig Herrington, Naturopath
Owner of Regina Naturopathic
A number of recent studies suggest that eating cabbage can promote healthy estrogen metabolism, reducing the risk of hormone positive breast cancer.
Cooking with Kids
Lacey Engel, Dietician
Owner of Beyond Baby Nutrition
Cooking for kids?
Feel free to slowly introduce new flavour to children. Some children may need a few tries to enjoy red cabbage. Try giving a little bit of the cabbage to children to see if they like it. You can cut the piece of cabbage in a funny shape to increase their curiosity. If they don’t like it, don’t be concerned, it may take up to 20 exposures for a child to learn to like a food.
Making this recipe with kids?
Ask the child to help by completing step 2 & 4.
- Coat the chicken in cornstarch and spice mix & salt the chicken
- Assemble & serve
Recommended Wine Pairing
JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Price (SLGA): $15.04
CONO SUR ORGANIC SAUVIGNON BLANC
Mineral and citric, with herbal hints and notes of white flowers and melon on the nose. A balanced wine with a long mineral finish.
Region: San Antonio Valley, Chili
Price (SLGA): $13.15
Note: We cannot guarantee any dish is allergen free.