Vegetables, Tofu and Quina Stir-Fry Recipe

Name: Vegetables, Tofu and Quina Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound tofu firm, drained and sliced about 1/2 inch thick; 2 each - broccoli crowns, broken into florets; 1 x salt to taste; 1 tablespoon soy sauce, tamari or to taste, prefer low salt; 1/2 tablespoon fish sauce if you don't have, you can use soy sauce; 1 1/4 teaspoons sesame oil; 1 tablespoon garlic minced; 6 cloves ginger minced, or to taste; 1 1/2 tablespoons vegetable oil such as canola, peanut or sunflower seeds vegetable oil; 1 medium sweet red bell peppers cut in thin strips; 3/4 pound bok choy baby, trimmed, washed and dried, cut in 1-inch lengths; 1 bunch scallions, spring or green onions thinly sliced; 4 3/4 cups quinoa cooked, about 1 1/4 to 1 1/3 cups dry and uncooked

Servings: persons

1/2 pound tofu firm, drained and sliced about 1/2 inch thick
2 each - broccoli crowns, broken into florets
1 x salt to taste
1 tablespoon soy sauce, tamari or to taste, prefer low salt
1/2 tablespoon fish sauce if you don't have, you can use soy sauce
1 1/4 teaspoons sesame oil
1 tablespoon garlic minced
6 cloves ginger minced, or to taste
1 1/2 tablespoons vegetable oil such as canola, peanut or sunflower seeds vegetable oil
1 medium sweet red bell peppers cut in thin strips
3/4 pound bok choy baby, trimmed, washed and dried, cut in 1-inch lengths
1 bunch scallions, spring or green onions thinly sliced
4 3/4 cups quinoa cooked, about 1 1/4 to 1 1/3 cups dry and uncooked

1
Put the tofu slices on paper towels.
2
Pur another paper towel on top, and prepare the remaining ingredients.
3
Cut the tofu slices into 1/2-inch dice.
4
Meanwhile, bring a medium pot of water to a boil, and stir in the broccoli.
5
Boil one minute, and transfer to a bowl of ice water right away.
6
Drain and dry on paper towels.
7
Mix together the soy sauce, fish sauce if using and sesame oil in a measuing cup.
8
Mix the garlic and ginger in another small bowl.
9
Heat a 14-inch flat-bottomed wok or 12-inch nonstick skillet over high heat until very hot.
10
Add a tablespoon of the oil to the sides of the pan, titling and swirling the pan.
11
Stir in the tofu.
12
Reduce the heat to medium, and stir-fry one to two minutes until it starts to brown.
13
Stir in the garlic and ginger, and stir-fry for 8 to 10 seconds.
14
Stir in the pepper and bok choy, and stir-fry for 1 to 1 1/2 minutes.
15
Stir in the broccoli, and stir-fry for another 1 1/2 minutes.
16
Add the remaining oil and swirl in the pan.
17
Stir in the scallions, quinoa and the soy sauce mixture.
18
Stir-fry, scooping the ingredients up from the bottom of the wok, for about 1 to 1 1/2 minutes until completely heated and fragrant.
19
Serve immediately.

109

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound tofu firm, drained and sliced about 1/2 inch thick, 2 each - broccoli crowns, broken into florets, 1 x salt to taste, 1 tablespoon soy sauce, tamari or to taste, prefer low salt, and more.

Yes, Vegetables, Tofu and Quina Stir-Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetables, Tofu and Quina Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions