Spicy Tofu Stir-Fry with Peanuts and Quinoa
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
Introduction
This recipe started out as the Szechuan-Style Tofu with Peanuts recipe in this month’s Cooking Light. I made several tweaks to use ingredients I had on hand and to make this vegetarian. The quinoa adds protein, a nutrient I’m always keeping track of because I don’t 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 didn’t 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 you’re one of those people who thinks ketchup is spicy you’re 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 month’s Cooking Light. I made several tweaks to use ingredients I had on hand and to make this vegetarian. The quinoa adds protein, a nutrient I’m always keeping track of because I don’t 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 didn’t 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 you’re one of those people who thinks ketchup is spicy you’re 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 (it’ll 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 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.
