Tofu, Asparagus, and Red Pepper Stir Fry With Quinoa

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Tofu, Asparagus, and Red Pepper Stir Fry With Quinoa

Source: Recipezaar. From Cooking Light with modifications.

 

 

Dressing:

 

2 tablespoons (30 ml) rice vinegar

2 tablespoons (30 ml) Braggs liquid aminos (-OR- GF soy sauce)

2 teaspoons dark sesame oil

crushed red pepper flakes

 

 

Stir-Fry:

 

1 1/2 cups water

1 1/2 cups uncooked quinoa

1 tablespoon (3 tsp) dark sesame oil

1 cup chopped onions

2 garlic cloves, minced

2 cups red bell peppers (capsicum), strips

2 cups sliced mushrooms

2 cups sliced asparagus

1/2 teaspoon salt

12 1/3 ounces (350 g) water packed firm tofu, drained and cubed

2 tablespoons (6 tsp) sesame seeds

 

 

1. Make Dressing: Combine ingredients in small bowl. Whisk. Set aside.

 

2. Wash the quinoa very well. Make sure the water coming off it does

NOT look soapy.

 

3. Press the tofu.

 

4. Cook Quinoa: 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.

 

5. Heat 1 tablespoon (3 tsp) 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).

 

6. Stir in dressing. Serve over quinoa, and sprinkle with sesame seeds.

 

 

Serves 6.