Ingredients:
- 1 cup quinoa
- thinly sliced ¼ cup yellow bell peppers, ¼ cup red bell peppers,
½ cup cucumber, ½ cup mango,
- ½ cup firm tofu, cut into strips
- ½ cup carrot, thinly sliced
- ½ tsp chili sauce
- Minced 2 cloves garlic & ½ tsp ginger
- 1 tsp oil (e.g., sesame oil)
- ½ tbsp corn starch
- ½ tsp sugar and ½ tsp salt
2 ½ cups water
- ¼ tsp roasted cumin powder
- 1 nori sheet
- ½ tsp mayonnaise
To prepare the dish, follow these step.
- Cook quinoa in 2 cups water with salt and cumin until absorbed. Let cool for 15 mins.
- Heat oil in a pan and roast tofu for 10 mins.
- Mix water, corn starch, salt, sugar, garlic, ginger, and chili sauce to create a slurry. Add to the pan with tofu and cook until sticky.
- Place nori sheet on a surface, spread quinoa and mayonnaise on it.
- Assemble bell peppers, mango, carrot, cucumber, and tofu at the edge of the nori sheet.
- Roll tightly and cut into ½ inch slices.
- Tips: Customize with veggies like avocado or boiled beetroot. Add vinegar to quinoa for tanginess.
