Meatless Monday: Asian tofu BBQ ribs with quinoa - Los Angeles News | FOX 11 LA KTTV

Meatless Monday: Asian tofu BBQ ribs with quinoa

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(WJBK) -

Get this recipe courtesy of Tom Miksell, executive chef at the Lafayette Market in Pontiac and Megan Holt from the American Cancer Society.

Tofu ingredients:    
5 oz. Extra Firm Tofu
2 oz. EVOO
1 oz. BBQ seasoning
½ oz. Wasabi Powder
    
Tempura Batter:
2 Cups All Purpose Flour
1 Cup Baking Soda
½ Cup Wasabi Powder
4 TBSP BBQ Seasoning
4 Cups of Soda Water
1 Cup Ice Cubes

Tempura Batter Preparation:
1. Mix all dry ingredients
2. Add Soda Water and Ice to dry mixture
3. Whisk well, until ice has melted

For Tofu preparation:
1. Slice tofu into 11/2 inch slices
2. Skewer tofu slices
3. Season with BBQ seasoning and Wasabi powder
4. Let sit in refrigerator for 25 minutes
5. Dip into Tempura Batter, and place in fryer for 6 minutes

BBQ Sauce ingredients:
8 oz. Hoisen sauce
1 oz. Wasabi Powder
4 oz. Ketchup
2 oz. Dijon Mustard
½ oz. Apple Cider Vinegar
1 oz. BBQ Seasoning

For BBQ Sauce preparation:
1. Combine all liquid ingredients, add dry ingredients, and whisk until all ingredients are thoroughly combined

Quinoa Ingredients:
3 Cups White Quinoa
1 oz. Diced Red Onion
2 oz. Dried Red Lentils
2 oz. Dried Green Lentils
3 oz. Fresh, Chopped Pineapple
2 oz. Canned Lima Beans
½ oz. Chopped Fresh Cilantro
½ oz. Chopped Fresh Oregano
1 Cup Vegetable Stock
6 Cups Water
Pinch of Salt

Quinoa Preparation:
1. Bring water and vegetable stock to a rolling boil
2. Add quinoa and red and green lentils
3. Cook for 10 minutes, or until water has fully absorbed
4. Add red onion to pot, and let simmer for 5 minutes
5. Add lima beans, pineapple, cilantro, oregano, and salt. Combine until mixed well.

Plate Presentation:
Place one scoop of prepared quinoa onto plate. Add one tofu skewer on top. Garnish with an orange slice, and serve.

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