September 12, 2011 by Dana
Like any couple, Jake and I have nicknames for each other. But this time of year, when he’s working toward a big work deadline, there’s a nickname I’d like to borrow from another blogger. Grumpy.
I mean, it’s not that I blame him. I’d be pretty grumpy if I was working until midnight 6 days a week, too. And tired. And cranky. In fact, I’m sure Jake would have a whole slew of nicknames reminiscent of the Seven Dwarfs for me. And they wouldn’t be pretty.
But for Jake, Grumpy definitely fits the bill this time of year. (Luckily he’s more like Happy the rest of the year.)
But what really caught my eye was not a sweet recipe, a dinner recipe, or even a tasty drink. No, it was this Sweet Chili Lime Tofu that captured my attention.
1 cup quinoa, rinsed and drained
1 teaspoon cinnamon
1/4 tsp salt
2 cups water
2 tablespoons sugar
3 tablespoons light soy sauce
2 dashes cayenne pepper
1 clove garlic, minced
1 package extra-firm tofu, drained and pressed
10 oz spinach
1 tablespoon sesame oil
I did make a few changes to the recipe. I used ground cinnamon instead of fresh cardamom and cinnamon sticks, I reduced the amount of sugar, increased the amount of quinoa, and replaced the kale with spinach.
1. In a medium sized saucepan, combine the quinoa, zest of the lime (reserve lime), cinnamon salt, and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then remove from heat. Don’t remove the lid. Let steam for 10 minutes.
2. In a small bowl, whisk together the sugar, soy sauce, juice of the lime, cayenne pepper, and garlic, until the sugar and salt and are dissolved. Set aside.
3. Slice the tofu into 8 rectangles, and then cut each rectangle in half to make two squares, and then each square into triangles.
4. Spray a sauté pan with cooking spray and heat over medium heat. Cook the tofu for about 10 minutes on each side.
5. Add the chili lime sauce and stir to coat the tofu. Turn off the heat. The sauce will bubble up, reduce, and form a glaze.
6. In a medium sauté pan, sauté spinach in the sesame oil. Cook until spinach is just wilted but still bright green. Remove from heat.
7. To assemble, divide the quinoa among four bowls or plates, followed by spinach. Top each serving with tofu and remaining sauce. Serve immediately.
I was extremely pleased with how this recipe came out. It was the perfect weekday lunch (it lasted for 4 lunches), both light and filling. I loved the tangy sweet lime sauce, and was thrilled with the protein it packed. I will definitely be making this again, and you should try it, too.
For more tasty recipes, check out the rest of today’s Secret Recipe Club reveals below: