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From Cooking Light with modifications. Press your waterpacked tofu. Asceptic if you choose to try it in this does not
need pressed nor does it brown.
SERVES 6
Dressing
2 tablespoons rice vinegar
2 tablespoons Braggs liquid aminos
2 teaspoons dark sesame oil
crushed red pepper flakes
Stir-fry
1 1/2 cups water
1 1/2 cups uncooked quinoa
1 tablespoon dark sesame oil
1 cup chopped onions
2 garlic cloves, minced
2 cups red bell peppers, strips
2 cups sliced mushrooms
2 cups sliced asparagus
1/2 teaspoon salt
12 1/3 ounces water packed firm tofu, drained and cubed
2 tablespoons sesame seeds
1. Dressing: Combine ingredients in small bowl. Whisk. Set aside.
2. Stir Fry:.
3. Prep: Wash the Qunioa very well. Make sure the water coming off it does NOT look soapy.
4. Press the tofu.
5. Quinoa:.
6. Boil water in small pan. Stir in quinoa, cover reduce heat and simmer 10 minutes. Remove. Let stand still covered
for 10 more minutes. fluff with fork.
7. Next:.
8. Heat 1 tablespoon oil over medium-high heat. Add onion and garlic, and stir fry 5 minutes. Add the bell pepper,
mushrooms, asparagus, salt, and tofu; stir fry 3 minutes. [note if desired brown the tofu in a pan before hand. Place some
oil in pan. Add tofu and cook until golden]
9. Assemble:.
10. Stir in dressing. Serve over quinoa, and sprinkle with sesame seeds.
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