Name: Asian Fried Rice Style Quionoa With Tofu And Veggies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 cup quinoa, rinsed and drained; 2 cups water; 1 tablespoon sesame oil; 1 block tofu, pressed and cubed; 1 small onion, diced; 2 cloves garlic, minced; 1 red bell pepper, chopped; 1 cup broccoli florets; 1 medium carrot, diced; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon maple syrup; 1 teaspoon ginger, grated; Salt and pepper to taste; 2 green onions, chopped for garnish; Sesame seeds for topping

Instructions

In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is cooked. Fluff with a fork and set aside.
In a large skillet or wok, heat the sesame oil over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the onion and garlic, sautéing until fragrant, about 2 minutes.
Add the red bell pepper, broccoli, and carrot to the skillet. Cook for an additional 5-7 minutes, or until the vegetables are tender-crisp.
In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and ginger. Pour this sauce over the vegetables in the skillet.
Add the cooked quinoa and tofu to the skillet, tossing everything together until well combined and heated through.
Season with salt and pepper to taste.
Serve the Asian Fried Rice Style Quinoa with Tofu and Veggies in bowls, garnished with chopped green onions and a sprinkle of sesame seeds.

Ingredients

Instructions

Nutrition Facts

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