1 (14-ounce) block firm or extra-firm tofu, drained and pressed to remove extra water
1/ 2 cup cornstarch
1/ 4 cup soy sauce
3 tablespoons mirin
1 teaspoon sesame oil
2 teaspoons sriracha
3 tablespoons vegetable oil
1 clove garlic, chopped
1 teaspoon fresh ginger, finely chopped
For the Sea-Chi Bowls:
Heat oil in a large skillet over medium heat.
Add onion, garlic and ginger and cook for 2-3 minutes. Season with salt and pepper.
Add broccoli, red pepper and cabbage and cook for about 5 minutes or until tender.
Add peas, quinoa, soy and sesame oil. Stir well to combine.
Stir in Sea-chi and sea-chi liquid, mixing together and cooking for another 1-2 minutes. Remove from heat and portion into bowls.
Top each bowl with scallions, sesame seeds, chili flakes, carrots and a fried egg.
For the spicy tofu:
Heat oil in a nonstick skillet over medium-high and add tofu in a single layer. Cook until golden brown, about 3-4 minutes; turn over and cook until golden brown on other side, about 3 more minutes. Transfer tofu to a plate. Add 1T oil to the skillet and add scallion, garlic, and ginger.
Cook for 1 minute and return tofu to skillet. Pour in sauce and bring to a simmer. Reduce heat to medium-low and cook, turning tofu once or twice and occasionally spooning sauce over, until sauce is reduced by about half, about 4 minutes.
Remove from heat and serve over quinoa bowls.
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