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.

No additional tips available.

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

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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.

Vegetables, Tofu and Quina Stir-Fry

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