Gourmet Vegan Chinese Lunch Banquet: Spicy Szechuan Tofu with Stir-fried Bok Choy and Creamy Quinoa Fried Rice

Allergens

Soy, Gluten (from tofu and soy sauce)

Ingredients

• For Spicy Szechuan Tofu: 14 oz firm tofu, cubed 2 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp maple syrup 1 tbsp cornstarch 1 tsp sriracha (adjust to taste) 1/4 cup water chestnuts, sliced 2 cloves garlic, minced 1 tsp fresh ginger, grated 1/4 cup green onions, thinly sliced 1 tbsp sesame oil Salt and pepper, to taste For Stir
• fried Bok Choy: 2 bunches bok choy, washed and chopped 2 cloves garlic, minced 1 tbsp soy sauce 1 tbsp maple syrup 1 tsp sesame oil Salt and pepper, to taste For Creamy Quinoa Fried Rice: 1 cup uncooked quinoa 2 cups vegetable broth 1/4 cup almond milk 1 tbsp soy sauce 2 cloves garlic, minced 1 tsp fresh ginger, grated 1 cup frozen peas and carrots, thawed Salt and pepper, to taste

Instructions

1. Begin by preparing the spicy Szechuan tofu. In a mixing bowl, combine soy sauce, rice vinegar, maple syrup, cornstarch, sriracha, water chestnuts, garlic, ginger, green onions, sesame oil, salt, and pepper. Mix well.
2. Toss the cubed tofu in the marinade until evenly coated. Let sit for 15 minutes.
3. Heat a large skillet or wok over medium high heat. Add the tofu and cook until golden brown and crispy, about 4 minutes per side. Remove from heat and set aside.
4. For the stir fried bok choy, heat a large skillet over medium heat. Add garlic, soy sauce, maple syrup, sesame oil, salt, and pepper. Cook until fragrant, about 1 minute.
5. Add the chopped bok choy to the skillet and cook for 3 4 minutes or until tender yet crisp. Remove from heat and set aside.
6. To prepare the creamy quinoa fried rice, bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until tender and cooked through.
7. In a large skillet, heat a splash of vegetable broth over medium high heat. Add garlic, ginger, salt, and pepper. Cook for 1 minute until fragrant.
8. Stir in the cooked quinoa, almond milk, soy sauce, peas, and carrots. Cook for 2 3 minutes or until heated through and creamy.
9. To plate, serve a generous portion of creamy quinoa fried rice in a wide, shallow bowl. Arrange spicy Szechuan tofu on top, followed by the stir fried bok choy.
10. Serve immediately with a side of soy sauce for extra flavor and enjoy!

Chef’s Insight

This gourmet Chinese lunch banquet offers a harmonious blend of flavors and textures that will excite your palate and leave you feeling satisfied. The spicy Szechuan tofu provides a delightful crunch, while the creamy quinoa fried rice and stir-fried bok choy offer a comforting warmth and richness.

Notes

Make sure to marinate the tofu for at least 15 minutes to ensure optimal flavor absorption. Adjust the sriracha in the spicy Szechuan tofu marinade according to your preferred level of spiciness.