Tofu, Asparagus, and Red Pepper Stir-Fry with Quinoa

Tofu, Asparagus, and Red Pepper Stir-Fry with Quinoa
Photo by Randy Mayor

Ingredients

  • Stir-fry:
  • Dressing:
  • 2 garlic cloves, minced
  • 1 (12.3-ounce) package reduced-fat firm tofu, drained and cubed
  • 1 tablespoon dark sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame seeds
  • + 10 more ingredients
    • 1 ½ cups water
    • ½ teaspoon salt
    • 2 cups red bell pepper strips
    • 1 cup chopped onion
    • Dash of crushed red pepper
    • 1 ½ cups uncooked quinoa
    • 2 tablespoons low-sodium soy sauce
    • 2 teaspoons dark sesame oil
    • 2 cups sliced mushrooms
    • 2 cups (1-inch) sliced asparagus (about 1 pound)

To prepare dressing, combine first 4 ingredients in a small bowl; stir with a whisk. Set aside. To prepare stir-fry, bring water to a boil in a small saucepan. Stir in the quinoa; cover, reduce heat, and simmer 10 minutes. Remove from heat. Let stand, covered, 10 minutes; fluff with a fork. Heat ...

View full recipe at My Recipes

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