This tofu stir fry makes the perfect weeknight meal; it is super easy to make, packed with flavor and protein, and it comes together in just 30 minutes!
Ingredients
1 cup
Quinoa, uncooked
(or 2 cups cooked)
397 gm
Tofu, regular, extra firm
1 tbsp
Soy sauce
1 tbsp
Sesame oil
1 tsp
Paprika
3 tbsp
Cornstarch
2 tsp
Vegetable oil
(or cooking oil of choice)
2 tsp
Sesame oil
1/2 medium
Red onion
(thinly sliced and halved)
3 clove(s)
Garlic
(minced)
1 tsp
Ginger root
(minced)
1 large pepper(s)
Red bell pepper
(cut into strips)
2 cup
Broccoli florets
1 cup grated
Carrots
1 small
Zucchini
(sliced and halved)
1/4 cup
Vegetable stock/broth, low sodium
2 tbsp
Soy sauce, low sodium
(gluten-free, if needed)
1/2 whole lime(s)
Lime juice (fresh)
2 tsp
Cornstarch
1 tsp
Brown sugar
1/4 tsp
Red pepper flakes
(or more, to taste)
3 stalk(s)
Green onion
(cut into rings)
Instructions
Prepare the quinoa as per package directions.
Squeeze the excess fluid from the tofu, then cut into cubes and place in a mixing bowl.
Add the soy sauce, sesame oil, and paprika to the bowl with the tofu cubes. Stir carefully so all of the cubes are covered in the marinade.
Add the cornstarch to the tofu and stir to coat evenly - this will help to make the tofu nice and crispy.
Heat vegetable oil in a large pan and cook the tofu for 6-8 minutes until golden and crispy. Stir every few minutes. Place into a bowl and set aside.
In the same pan, heat sesame oil and cook the onion for 2-3 minutes or until translucent. Add the garlic and the ginger and cook for another minute.
Add the bell pepper, broccoli florettes, shredded carrots, and zucchini to the pan and cook for 10-12 minutes.
Meanwhile, prepare the sauce. Add the vegetable stock, soy sauce, lime juice, cornstarch, and brown sugar and red pepper flakes (optional) in a small bowl and stir well.
Add the sauce, the cooked tofu, and the green onions to the stir-fry vegetables and cook for another 2 minutes. Serve over quinoa.
