Lunch: Asian Stir-Fry Quinoa Bowl

Recipe by Robin Bashinsky A stir-fry quinoa bowl brimming with fresh veggies and tofu is a healthy replacement for the days you just can't kick the craving for takeout.

Ingredients

8 ounces extra-firm tofu
2 tablespoons toasted sesame oil, divided
1 cup (1-inch) slices green onions
1 tablespoon minced fresh ginger
5 ounces thinly sliced shiitake mushroom caps
5 garlic cloves, thinly sliced
1 red bell pepper, thinly sliced
3 tablespoons lower-sodium soy sauce, divided
2 tablespoons rice vinegar, divided
1/4 teaspoon kosher salt
2 cups cooked quinoa
2 cups thinly sliced napa cabbage
1/4 cup chopped fresh cilantro
1/2 teaspoon sugar

Instructions

Arrange tofu on several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 15 minutes. Cut into 1/2-inch-thick cubes.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; sauté 4 minutes or until browned. Place tofu in a bowl. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan. Add onions and next 4 ingre­dients (through bell pepper); stir-fry 4 minutes or just until tender. Add 2 tablespoons soy sauce, 1 tablespoon vinegar, and salt; cook 30 seconds. Add mushroom mixture to tofu.
Stir in remaining 1 tablespoon soy sauce, remaining 1 tablespoon vinegar, quinoa, cabbage, cilantro, and sugar. Toss well to combine.

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