Yep, that’s tofu up there. And quinoa. What are they doing on the same board? And are those… veggies!? What.the.heck.
I know what all you meat-eaters are thinking. You’re thinking this can’t possibly be any good and is a complete waste of time and interwebs space. But here’s my selling point – this dinner is so stinkin’ ass-friendly that you can run an extra dungeon rather than jumping on that treadmill. Oh yea, baby – win/win for everyone!
Quinoa StirFry(serves 4 – fty original)
1 medium zucchini
10-15 baby carrots
1 bell pepper
2 garlic cloves, minced
1 small shallot, minced
1 cup quinoa, dry
16oz vegetable broth
15oz firm tofu
2 tablespoons soy sauce, low sodium
1/2 teaspoon red pepper flakes
1 tablespoon Sriracha sauce (or 1 Thai pepper, thinly sliced)
2 teaspoons olive oil, divided
salt + pepper to taste
Rinse tofu under cool water and pat dry with paper towels. Cut tofu into bite-sized pieces and place into a zippy bag along with soy sauce and pepper flakes. Set aside for 20 minutes.
Meanwhile, bring 16 oz of vegetable broth to a boil in a small sauce pot. Add in quinoa, stir, and reduce heat to a simmer. Cook undisturbed for 15 minutes. Stir, remove from heat and set aside (don’t worry, there’ll be extra broth – we need that!)
While the quinoa cooks, chop your veggies:
- Chop the ends of the zucchini and halve length-wise. Cut each half into 1/3-1/2 inch moons.
- Slice the baby carrots into 1/3-1/2 inch medallions.
- Halve and de-seed the bell pepper. Dice into 1 inch pieces.
In a wok or large saute pan, heat a teaspoon of olive oil over medium-high heat until shimmering. Add in zucchini and carrots, stirring/tossing until oil stops spitting. Add in quinoa + liquid. Stir to distribute.
On another burner, heat another teaspoon of oil in a frying pan over medium-high until shimmering. Add in seasoned tofu + marinade juices and toss until sauce begins to caramelize. Remove from heat and set aside.
Back in your wok, add in the bell peppers, garlic, and shallot. Stir to distribute. After a minute or so, add in tofu and caramelized marinade. Stir again and add Sriracha sauce.
When the peppers are heated through (2-3 minutes), plate, serve, season with S&P, and eat!
See, I told you it wasn’t going to be so bad :) And just for sticking with it, I’ll have a special surprise for you Friday!