Dragon-Fired Sesame Tofu Bowls

Ingredients

• 1 package (14 ounces) extra firm tofu, drained
• 1 cup dry quinoa
• 1 (1-inch) piece fresh ginger, grated
• 3 tablespoons less-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 4 (8-inch) wooden skewers
• ¼ DOLE^® Pineapple, peeled, cored and sliced ½-inch-thick crosswise
• Nonstick cooking spray
• 1 DOLE^® Avocado, peeled and pitted
• ¼ cup plain dairy free soy yogurt alternative
• ¼ teaspoon kosher salt
• 2 DOLE^® Green Onions, thinly sliced
• 1 medium red bell pepper, chopped
• ¾ cup frozen corn kernels, thawed
• 1 teaspoon toasted sesame seeds

Allergens: Wheat, Soy

Directions

1. Wrap tofu with paper towels and place on a plate; top with a second plate and weigh down with a heavy object. Let tofu stand 15 minutes; cut into 1-inch pieces.
2. Prepare quinoa as label directs; cool completely.
3. Whisk ginger, soy sauce, vinegar and oil in a large bowl; add tofu and gently toss. Cover bowl and let stand at least 30 minutes or up to overnight.
4. Soak skewers in water 20 minutes. Prepare outdoor grill for direct grilling over medium-high heat. Remove tofu from marinade; reserve marinade. Thread tofu onto skewers; place on hot grill rack, cover and cook 10 minutes or until grill marks appear and tofu is crisp, turning every 2 minutes 30 seconds.
5. Spray both sides of pineapple with nonstick cooking spray; place on hot grill rack, cover and cook 4 minutes or until grill marks appear, turning once.
6. Mash avocado with a fork in a medium bowl; whisk in yogurt alternative and salt.
7. Divide quinoa into 4 bowls; top with onions, pepper, corn, tofu, pineapple and avocado mixture. Drizzle bowls with reserved marinade and sprinkle with sesame seeds.

Tips & tricks

Note: Prep time does not include standing and marinating.

Chef Tip: Tofu can also be cooked on the stovetop in a skillet.