Spicy Tofu Stir-Fry with Peanuts and Quinoa
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.
CALORIES: 394.1 |
FAT: 17.5g |
PROTEIN: 22.2g |
CARBS: 15.9g |