Main course for 2 people
Preparation: 15 minutes
100 grams bottled peanut sauce
3 tablespoons oil
1 onion, finely chopped
1 leek, thinly sliced
250 grams plain tofu, cubed
200 grams bean sprouts
1 pouch steamed Indonesian Quinoa (210 g)
2 tablespoons sweet soy sauce (ketjap manis)
1 tablespoon soy sauce
1 carrot, sliced into ribbons with a vegetable peeler
½ small red chili, thinly sliced into rings
Optional: 1 container mushrooms, sliced
Optional: garnish with cilantro and tapioca chips
How to cook
Heat the peanut sauce according to the instructions on the bottle.
Heat the oil in a frying pan, add the onion and leek and sauté on high heat for a few minutes. Add the cubed tofu and sauté until golden brown, about 4 minutes. Stir in the bean sprouts and quinoa. Add the sweet soy sauce and soy sauce and pepper to taste.
Divide the Indonesian-style fried Quinoa between 2 deep bowls. Top with peanut sauce. Serve with carrot ribbons and red chili ringlets.
Optional: heat 2 tablespoons oil in a frying pan and sauté the mushrooms on high heat until golden brown and cooked, about 5 minutes. Add salt and pepper to taste. Serve with cilantro and tapioca chips.
Delicious with fried eggs
with mungbeans & coconut
It’s revolution time!
Pablo’s Quinoa Revolución is not only about
revolutionizing Quinoa, it’s also about revolutionizing
our devastating food system. It's time for deeds, not
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