Tofu, Asparagus, and Red Pepper Stir Fry With Quinoa |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From Cooking Light with modifications. Press your waterpacked tofu. Asceptic if you choose to try it in this does not need pressed nor does it brown. Ingredients:
2 tablespoons rice vinegar |
2 tablespoons braggs liquid aminos |
2 teaspoons dark sesame oil |
crushed red pepper flakes |
1 1/2 cups water |
1 1/2 cups uncooked quinoa |
1 tablespoon dark sesame oil |
1 cup chopped onion |
2 garlic cloves, minced |
2 cups red bell peppers, strips |
2 cups sliced mushrooms |
2 cups sliced asparagus |
1/2 teaspoon salt |
12 1/3 ounces water packed firm tofu, drained and cubed |
2 tablespoons sesame seeds |
Directions:
1. Dressing: Combine ingredients in small bowl. Whisk. Set aside.
2. Stir Fry:.
3. Prep: Wash the Qunioa very well. Make sure the water coming off it does NOT look soapy.
4. Press the tofu.
5. Quinoa:.
6. Boil water in small pan. Stir in quinoa, cover reduce heat and simmer 10 minutes. Remove. Let stand still covered for 10 more minutes. fluff with fork.
7. Next:.
8. Heat 1 tablespoon oil over medium-high heat. Add onion and garlic, and stir fry 5 minutes. Add the bell pepper, mushrooms, asparagus, salt, and tofu; stir fry 3 minutes. [note if desired brown the tofu in a pan before hand. Place some oil in pan. Add tofu and cook until golden]
9. Assemble:.
10. Stir in dressing. Serve over quinoa, and sprinkle with sesame seeds.
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