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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. sesame oil
- 2 Tbsp. mirin (sweet)
- 1 Tbsp. kit (McCormick® Tasty Seasoning)
- 1 tsp. kosher salt (plus more to taste)
- 16 oz. extra firm tofu (drained and patted dry)
- 2 medium sweet potatoes (peeled)
- 2 broccoli (medium, crowns, cut into florets)
- 6 cups cooked quinoa
- 3 cups purple cabbage (thinly sliced)
- 1 English cucumber (julienned)
- 1 large avocado (thinly sliced)
- 1/3 cup roasted peanuts (crushed, for garnish, optional)
- 3 Tbsp. fresh cilantro leaves (for garnish, optional)
- 3 Tbsp. fresh mint leaves (torn, for garnish, optional)
- 1/2 cup smooth peanut butter (natural)
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. kit (McCormick® Tasty Seasoning)
- 1/3 cup filtered water (cold)
- kosher salt (to taste)
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Directions
- Preheat the oven to 400˚F (200˚C).
- To make the tofu marinade, mix together the sesame oil, mirin, Fiery Seasoning, and salt in a medium bowl.
- Cut the tofu lengthwise into 1/2-inch (1-cm) wide slabs, then cut each slab in half lengthwise. Cut each strip into 1/2-inch wide cubes. Toss with the marinade, then cover with plastic wrap marinate in the fridge for at least 1 hour.
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