Preparation time: 1.5 hours
Cook time: 20 minutes
Serves: 4

Ingredients

Tofu
1 brick of tofu (firm or extra firm)
1 tbsp sesame oil
2 tbsp cider vinegar
juice of 1 lime
2 tbsp honey
2 tsp Worchester sauce
1 tsp sriracha
4 cloves garlic, minced
3 scallions, sliced
1 1/2 tsp ginger, grated
2 green onions, sliced


Quinoa Pilaf
1 cup quinoa, well-rinsed
3 medium carrots, grated
1/2 cup sierra mix (mixed nuts and sultanas)
1 tbsp butter
2 cups water
pinch salt
pinch black pepper
1/4 tsp cumin

Directions

     1.  Slice tofu brick in 3 pieces.  Place slices in between 2 paper towels on
          a plate.  Cover the top with an additional plate and place in the fridge
          with a heavy item on top for 30 minutes.  This will remove the excess
          water.


     2.  Meanwhile prepare the marinade by combining the oil, vinegar, lime
          juice, honey, Worchester, sriracha, scallions, and ginger in a 3- or 4
          quart Pyrex dish.  Add tofu slices.  They should be submerged in liquid. 
          Cover with saran wrap and place back in fridge for at least 1 hour
          (overnight will yield best results).






     3.  Melt butter in a small pot over medium heat.  Add sierra mix and stir
          until nuts are golden, ~3-5 minutes.  Add quinoa, water, carrots, salt,
          pepper and cumin.  Stir to mix ingredients.  Increase heat to high and
          wait for pot to boil.  Once boiled, reduce to medium-low, place lid on
          top and cook for 15 minutes.  Fluff with fork to ensure all liquid has
          been absorbed.







     4.  Cut tofu slices diagonally so that they are triangles.  Coat with flour.





     


     5.  Heat a skillet (preferably cast iron) over medium-high heat with a small
        amount of oil. Place tofu triangles on the grill and cook for 5 minutes per
        side.  Baste tofu with marinade while cooking.






    
     6.  Top with green onions and additional nuts.


     7.  Savour it!