Forked from sahavegan
tofu, sliced into preferred shape
In a grill pan over medium heat, heat vegetable oil to cook tofu and asparagus until charred.
In a pot over medium high heat, bring quinoa and water to a boil. Turn down heat to medium. Continue to simmer until water is completely absorbed.
fresh lime juice
Indonesian sweet soy sauce
In a bowl, mix the remaining ingredients with the garlic and ginger. Stir thoroughly until a sauce forms. Then, season with a pinch of salt.
ginger, minced or grated
green onions, sliced
In a pan over medium heat, heat vegetable oil to cook garlic and ginger. Stir consistently for until fragrant and lightly browned (2m).
Add half of the garlic and ginger into the sauce mix.
Stir in green onions and sea salt into the pan until coated with oil.
Add grain to coat aromatics.
cucumber, thinly sliced
Prepare two bowls. In each, place a portion of grain in. Add a portion of tofu and cucumber. Drizzle sauce over the ingredients. Serve.