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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 394.1
  • Total Fat: 17.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 831.4 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 5.8 g
  • Protein: 22.2 g

View full nutritional breakdown of Spicy Tofu Stir-Fry with Peanuts and Quinoa calories by ingredient
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Spicy Tofu Stir-Fry with Peanuts and Quinoa

Submitted by: SLOGEROT
Spicy Tofu Stir-Fry with Peanuts and Quinoa

Introduction

This recipe started out as the Szechuan-Style Tofu with Peanuts recipe in this monthís Cooking Light. I made several tweaks to use ingredients I had on hand and to make this vegetarian. The quinoa adds protein, a nutrient Iím always keeping track of because I donít eat meat. I also loved the method of broiling the tofu, which gave it a great texture.

By the time I was finished with it, it didnít look much like the original. But it had a bright, Thai-style flavor and a nice crunch from the peanuts. It has a nice punch of heat, too, so if youíre one of those people who thinks ketchup is spicy youíre going to have to cut back a lot on the chili-garlic sauce.
This recipe started out as the Szechuan-Style Tofu with Peanuts recipe in this monthís Cooking Light. I made several tweaks to use ingredients I had on hand and to make this vegetarian. The quinoa adds protein, a nutrient Iím always keeping track of because I donít eat meat. I also loved the method of broiling the tofu, which gave it a great texture.

By the time I was finished with it, it didnít look much like the original. But it had a bright, Thai-style flavor and a nice crunch from the peanuts. It has a nice punch of heat, too, so if youíre one of those people who thinks ketchup is spicy youíre going to have to cut back a lot on the chili-garlic sauce.

Number of Servings: 4

Ingredients

    1 cup quinoa, rinsed well
    2 cups water
    1 lb extra-firm tofu, drained and pressed
    1/2 cup vegetable broth
    1 tablespoon chili-garlic sauce
    1 tablespoon soy sauce
    1 tsp cornstarch
    2 tsp black bean sauce
    1 tbsp canola oil
    1/4 tsp salt
    4 oz sliced mushrooms
    6 oz Napa cabbage, chopped (itíll look like a lot, but it cooks down quite a bit)
    1 carrot, grated
    1 tbsp minced ginger
    1/2 cup chopped green onions
    1/2 cup chopped cilantro
    juice from two limes (about 3 tbsp)
    1/4 cup unsalted dry-roasted peanuts, chopped

Directions

Bring water to a boil. Add quinoa, cover, and simmer 20 minutes until all water is absorbed. Meanwhile, preheat broiler. Cut tofu into 1-inch cubes, place on a foil-lined baking sheet coated with cooking spray, and broil 15 minutes or so until itís golden brown.

Combine broth and next four ingredients (through black bean sauce). Heat oil in a large, nonstick skillet. Add salt, mushrooms, and cabbage and cook 4 minutes, stirring occasionally, until cabbage begins to wilt.

Stir in carrots and ginger and cook 1 minute. Add broth mixture and cook 30 seconds or until sauce thickens.

Remove from heat; stir in onions, cilantro, and lime juice. Sprinkle with peanuts and serve over quinoa.

Approx. 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SLOGEROT.






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