Mindful Sodexo 
White quinoa, celery, onions, and tomatoes tossed in ponzu sauce served with teriyaki tofu and grilled pineapple salsa
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Prep Time: 10 to 15 minutes plus 30 minutes for marinating|Cook time: 20 to 22 minutes|Yield: 4 bowls; 1 bowl each
Teriyaki Tofu
Ingredients
- 3 Tablespoons low-sodium soy sauce
- 1 Tablespoon sriracha hot chili sauce
- 16 ounces drained extra-firm tofu, sliced lengthwise
- 1/2 cup cornstarch
- 1 ½ Tablespoons canola oil
Quinoa Primavera
Ingredients
- 1 teaspoon low-sodium soy sauce
- 1/8 teaspoon of sweet Thai chili sauce
- 1/2 teaspoon orange or lemon juice
- 1/4 teaspoon thinly sliced green onions
- 1 ½ teaspoon canola oil
- 1/4 cup diced onions
- 1/4 cup diced celery
- 1/4 cup peeled and diced carrots
- 3/4 teaspoon peeled and chopped fresh garlic cloves
- 1/2 cup raw white quinoa or quinoa of choice
- 1 cup water
- 1/8 teaspoon ground black pepper
- 2 whole bay leaves
- 1/4 cup diced tomatoes
- 1/3 cup chopped Italian parsley
Asian Grilled Pineapple
Ingredients
- 1/4 fresh pineapple, peeled, cored, and sliced lengthwise into ½-inch strips
- 1 ½ teaspoons sliced green onions
- 1 Tablespoon sweet Thai chili sauce
To Prepare Teriyaki Tofu
- Combine soy sauce and sriracha sauce for the marinade. Mix well.
- Drain and gently press tofu with the palm of your hand to release any additional moisture. Slice tofu into 8 even slices per 1 pound container.
- Pour marinade evenly over the tofu. Cover and place in the refrigerator for 30 minutes to marinate. Drain and discard excess marinade when ready to use.
- Evenly coat each slice of tofu with cornstarch. Place on wax or parchment paper-lined sheet tray or pan.
- Preheat a large sauté pan to medium-high heat. Add oil to the pan.
- Place seasoned tofu in the pan. Do not crowd the pan for ease of turning tofu. Pan-sear each slice for about 2 to 3 minutes, turning and browning evenly while heating through. Serve warm.
To Prepare Quinoa Primavera
- Mix the low-sodium soy sauce, Thai chili sauce, orange juice, and green onions. Set aside.
- In a sauce pot, heat oil. Add onions, celery, carrots, and garlic. Sauté for 3 to 4 minutes or until soft.
- Add quinoa, and sauté until lightly toasted.
- Add water, pepper, and bay leaves. Bring to a boil, and reduce to a simmer for 15 minutes. Remove from heat. Cover with a lid and set aside until water is absorbed.
- Stir in tomatoes, soy sauce mixture, and parsley.
- Remove bay leaves before service.
- Fluff with a fork and serve warm.
To Prepare Asian Grilled Pineapple
- Grill pineapple on a hot grill or sauté pan for about 3 minutes on each side.
- Dice pineapple into cubes.
- Combine pineapple, green onions, and sweet chili sauce. Toss gently to coat evenly. Serve warm.
To Plate Teriyaki Tofu, Quinoa & Pineapple
- Place 1/2 cup quinoa primavera onto the left side of a serving plate.
- Place 2 slices of teriyaki tofu, slightly overlapping the quinoa.
- Place 1/4 cup grilled pineapple to the right of the tofu and enjoy immediately!
Nutrition Facts: Calories: 320, Carbs: 38g, Protein: 14g, Fat: 12g, Sat. Fat: 1.5g, Sodium: 300mg, Fiber: 5g
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