Crispy Glazed Tofu with a Warm Quinoa Salad
Cook time
Total time
Serves: 4
For the Quinoa
  • 1 package quinoa, cooked per package instructions
  • 3 candy beets, cleaned, peeled, and diced into small cubes
  • 2 sweet potatoes, peeled and diced into small cubes
  • 2-3 tablespoons olive oil
  • 1 tablespoon honey
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
For the Tofu
  • 1 block of tofu, cut into bite-size pieces (about 1 inch cubes)
  • ½ cup all-purpose flour
  • ½ cup panko crumbs
  • 1 teaspoon Chinese 5-Spice
  • 1 egg (or equivalent egg replacement)
  • 1 tablespoon water
  • vegetable or canola oil, for frying
For the Sauce
  • 2 teaspoons olive oil
  • 1 large shallot, minced well
  • 3 cloves garlic, minced well
  • 1 2-inch piece of ginger, minced well
  • 3 tablespoons honey or agave nectar
  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon granulated sugar
  • 2 teaspoons Sriracha or hot chili paste/sauce
  • ¼ teaspoon sesame oil
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup water mixed with 1 tablespoon cornstarch
  • toasted sesame seeds, for garnish
  • scallions, for garnish
  1. First, get your quinoa going. Preheat your oven to 400 degrees F. Clean, peel, and dice your beets and sweet potatoes. Place them on a lined and/or greased baking sheet, then drizzle with 2 tablespoons of olive oil, 1 tablespoon of honey, ¼ teaspoon salt, and ¼ teaspoon pepper, and toss together. Place in the oven and bake for 15-20 minutes, tossing halfway through. When they are fork tender, remove from the oven and set aside. Cook your quinoa according to its packaging's directions, then toss together with the cooked beets and sweet potatoes. Add a bit more olive oil, salt, or pepper to taste, and set aside until ready to serve (you can cover with foil to keep warm, or heat back up before serving, whichever you prefer).
  2. Now it's time to cook your tofu. Make sure that your tofu is completely dry by pressing it between some paper towels to soak up any water. Dice into bite sized pieces, about 1-inch cubes. Mix together you egg and 1 tablespoon of water in one shallow dish and mix together your flour and panko crumbs in another. Dip the tofu pieces in the egg mixture, then in the panko mixture. Heat ½ inch of oil in a large pot or pan over medium-high heat, and when the oil is hot, add in the tofu pieces in batches, frying on each side for about 2 minutes, until crispy. Move the tofu to a cooling rack lined with paper towels to drain, and continue frying until all of your tofu is done.
  3. Make the sauce by first heating your 2 teaspoons of olive oil in a pot, then adding in the minced shallot. Cook for 5 minutes or so, until translucent, then add in the garlic and ginger, and stir until fragrant. Add in the honey, soy sauce, vinegar, sugar, Sriracha, sesame oil, and red pepper flakes. Cook over medium-high heat until bubbling, stirring frequently, then mix together the cornstarch and water and add to the sauce. Reduce the heat to medium, and stir until thickened. Keep the sauce on low, stirring every so often, until ready to use.
  4. When your tofu is cooked and your sauce is ready, place the crispy tofu in a large bowl and pour half the sauce over it. Gently toss, and add more sauce if desired. Serve over the warm quinoa and garnish with scallions and sesame seeds.
Recipe by The Crepes of Wrath at