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Asian Stir-Fry Quinoa Bowl

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Asian Stir-Fry Quinoa Bowl


8 ounces extra-hard tofu
2 tablespoons toasted sesame oil, divided
1 cup (1 inch) chopped green onion
1 tablespoon minced fresh ginger
5 oz thinly sliced shiitake mushroom caps
5 garlic cloves, thinly sliced
1 red bell pepper, thinly sliced
3 tablespoons divided low-sodium soy sauce
2 tablespoons rice vinegar, divided
¼ teaspoon kosher salt
2 cups cooked quinoa
2 cups thinly sliced napa cabbage
¼ cup chopped fresh cilantro
½ teaspoon sugar

To make

A quinoa stir-fry bowl filled to the brim with fresh veggies and tofu is a useful substitute on days when you just can't resist the urge to eat takeaway.
Arrange the tofu on several layers of thick paper towels. Cover with extra paper towels; let stand for 15 minutes. Cut into 1/2-inch thick cubes.Preheat a large nonstick skillet over medium-high heat. Add 1 tablespoon of oil to the skillet; stir to coat. Add tofu; simmer 4 minutes or until lightly browned. Place the tofu in a bowl. Return the skillet to medium-high heat. Add the remaining 1 tablespoon of oil to the pan. Add the onion and the next 4 ingredients (with the addition of bell pepper); cook, stirring, for 4 minutes or just until soft. Add 2 tablespoons soy sauce, 1 tablespoon vinegar, and salt; cook for 30 seconds. Add the mushroom mixture to the tofu.Add the remaining 1 tablespoon soy sauce, remaining 1 tablespoon vinegar, quinoa, kale, cilantro, and sugar. Mix well to combine.
  Views: 14
  Published: 11/20/2023 7:49 PM

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