Honey Sesame Baked Tofu and Quinoa Salad Recipe

Name: Honey Sesame Baked Tofu and Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups water; 3/4 cup quinoa rinsed; 2 cups carrots grated; 2 tablespoons rice vinegar; 2 1/2 tablespoons sesame seeds toasted; 1/2 tablespoon sesame oil; 1 tablespoon soy sauce, sodium reduced; 1 1/2 tablespoons sesame oil; 16 ounces tofu baked, 2 packages, crumbled into bite-size pieces; 3 tablespoons honey; 3 tablespoons soy sauce, sodium reduced; 2 tablespoons water; 1 teaspoon cornstarch; 2 each scallions, spring or green onions sliced

Servings: persons

1 1/2 cups water
3/4 cup quinoa rinsed
2 cups carrots grated
2 tablespoons rice vinegar
2 1/2 tablespoons sesame seeds toasted
1/2 tablespoon sesame oil
1 tablespoon soy sauce, sodium reduced
1 1/2 tablespoons sesame oil
16 ounces tofu baked, 2 packages, crumbled into bite-size pieces
3 tablespoons honey
3 tablespoons soy sauce, sodium reduced
2 tablespoons water
1 teaspoon cornstarch
2 each scallions, spring or green onions sliced

1
For making the quinoa:
2
Bring 1 1/2 cups water to a boil in a small saucepan.
3
Stir in quinoa and bring to a boil again.
4
Reduce to a gentle simmer, cover and cook until the water is absorbed, about 12 minutes.
5
Uncover and allow to stand.
6
For the carrot slaw:
7
At the same time, toss together carrots, rice vinegar, sesame seeds, 1 tablespoon oil and 1 tablespoon soy sauce in a medium bowl.
8
Set aside.
9
For the baked tofu:
10
Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
11
Stir in baked tofu and cook, stirring constantly, until starting to brown, about 8 minutes.
12
Whisk together honey, 3 tablespoons soy sauce, 2 tablespoons water and cornstarch in a small bowl.
13
Pour into the pan and cook, stirring, until the sauce has thickened and coats the baked tofu, 1 to 2 minutes.
14
Divide the quinoa among 4 plates and top each with 1/2 cup carrot slaw and 3/4 cup baked tofu mixture.
15
Sprinkle with sliced scallions.
16
Serve warm.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups water, 3/4 cup quinoa rinsed, 2 cups carrots grated, 2 tablespoons rice vinegar, and more.

Yes, Honey Sesame Baked Tofu and Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Honey Sesame Baked Tofu and Quinoa Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions