Ingredients
- Dressing:
- 2 Tbsp. rice vinegar
- 2 Tbsp. low-sodium soy sauce
- 2 tsp. dark sesame oil
- Pinch of crushed red pepper
- Stir-fry:
- 1½ cups quinoa
- 1 Tbsp. dark sesame oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 cups red bell pepper strips
- 2 cups sliced mushrooms
- 2 cups sliced asparagus
- ½ tsp. salt
- 1 (12.3 oz.) pkg. firm tofu, drained and cubed
- 2 Tbsp. sesame seeds
Tip: Screenshot this list for easy reference while shopping
Instructions
- Whisk together dressing ingredients and set aside.
- Toss tofu with half of dressing.
- Cook quinoa according to package directions.
- While quinoa cooks, heat oil in a large non-stick skillet over high heat. Add tofu and cook until crisp and brown, turning once (3-4 minutes per side). Set aside
- Reduce heat to medium. Sauté onion and garlic until onion is translucent (4-5 minutes). Add bell pepper, mushrooms, asparagus, and salt. Cook until vegetables are just tender and mushrooms have released their liquid (6-8 minutes).
- Return tofu to pan and cook until warmed (2-3 minutes). Stir in remaining dressing. Serve over quinoa, garnished with sesame seeds.