Spicy Tofu Stir-Fry with Peanuts and Quinoa
- Number of Servings: 4
Ingredients
1 cup quinoa, rinsed well2 cups water1 lb extra-firm tofu, drained and pressed1/2 cup vegetable broth1 tablespoon chili-garlic sauce1 tablespoon soy sauce1 tsp cornstarch2 tsp black bean sauce1 tbsp canola oil1/4 tsp salt4 oz sliced mushrooms6 oz Napa cabbage, chopped (it’ll look like a lot, but it cooks down quite a bit)1 carrot, grated1 tbsp minced ginger1/2 cup chopped green onions1/2 cup chopped cilantrojuice from two limes (about 3 tbsp)1/4 cup unsalted dry-roasted peanuts, chopped
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 it’s 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.
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.
Nutritional Info 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