Vegetable Quinoa Sea-Chi Bowls with Spicy Tofu
Recipe by Diane Morrisey 

For the Sea-Chi bowls: 

  • 2 tablespoons canola oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 2 inch piece fresh ginger, peeled and grated
  • 1/ 2 teaspoon salt
  • 1/ 4 teaspoon black pepper
  • 1 cup broccoli, chopped into florets
  • 1 red bell pepper, diced
  • 1 cup purple cabbage, core removed and thinly sliced
  • 1 cup peas, thawed if frozen
  • 4 cups quinoa, cooked
  • 1/ 4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 cup Maine Atlantic Sea Farms Kelp Kimchi, plus 2 tablespoons kimchi liquid
  • 3 scallions, sliced
  • 2 tablespoons sesame seeds
  • Chili flakes, optional
  • 1 cup shredded carrots
  • Eggs, fried, for topping

For the spicy tofu: 

  • 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.