Stir-Fried Quinoa With Vegetables and Tofu

Name: Stir-Fried Quinoa With Vegetables and Tofu
Total time: 15 min
Yield: Serves four
Ingredients: 1/2 pound firm tofu, drained and sliced about 1/2 inch thick; 2 broccoli crowns, broken into florets; Salt to taste; 1 tablespoon soy sauce (regular or low-sodium); 1 tablespoon fish sauce (may substitute soy sauce); 2 teaspoons dark Asian sesame oil; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 2 tablespoons peanut oil or canola oil; 1 medium red bell pepper, cut in thin strips; 3/4 pound (2 medium) baby bok choy, trimmed, washed and dried, cut in 1-inch lengths; 1 bunch scallions, sliced very thin; 5 cups cooked quinoa (1 1/3 cups uncooked)

By Martha Rose Shulman

Total Time: 15 minutes
Rating: 4(317)
Notes: Read community notes

I’ve substituted cooked quinoa here for rice. You can use either regular or royal red quinoa for this dish. As with all stir-fries, once all the ingredients for this one are prepped, the cooking takes less than five minutes.

Featured in: King Among Grains

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Ingredients

Yield:Serves four

½pound firm tofu, drained and sliced about ½ inch thick
2broccoli crowns, broken into florets
Salt to taste
1tablespoon soy sauce (regular or low-sodium)
1tablespoon fish sauce (may substitute soy sauce)
2teaspoons dark Asian sesame oil
1tablespoon minced garlic
1tablespoon minced ginger
2tablespoons peanut oil or canola oil
1medium red bell pepper, cut in thin strips
¾pound (2 medium) baby bok choy, trimmed, washed and dried, cut in 1-inch lengths
1bunch scallions, sliced very thin
5cups cooked quinoa (1⅓ cups uncooked)

Ingredient Substitution Guide

Preparation

Step 1
Place the tofu slices on paper towels. Place another paper towel on top, and prepare the remaining ingredients. Cut the tofu slices into ½-inch dice. Meanwhile, bring a medium pot of water to a boil, and add the broccoli. Boil one minute, and transfer at once to a bowl of ice water. Drain and dry on paper towels.
Step 2
In a small bowl or measuring cup, combine the soy sauce, fish sauce and sesame oil. Combine the garlic and ginger in another small bowl. Have all the ingredients within easy reach of your pan.
Step 3
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in a tablespoon of the oil by adding it to the sides of the pan and tilting the pan. Add the tofu. Reduce the heat to medium, and stir-fry one to two minutes until it begins to brown. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the pepper and bok choy, and stir-fry for one minute. Add the broccoli, and stir-fry for one minute.
Step 4
Swirl in the remaining oil, and add the scallions, quinoa and the soy sauce mixture. Stir-fry, scooping the ingredients up from the bottom of the wok, for about one minute until heated through and fragrant. Serve at once.

Tip

Advance preparation: Cooked quinoa will keep for three or four days in the refrigerator.

Ratings

4 out of 5

317 user ratings

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Private Notes

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Cooking Notes

Walt6 years ago

The proportions were off -- too much quinoa, not enough sauce. The time estimate was wildly inaccurate, at least for a 91 year old man. Actual cooking time was minimal, but prep took more than half an hour.

john6 years ago

Thanks for the advise. Its better to do half of the recipe since that fills a skillet, 2-3 servings. Plus "up" the broccoli. Walt, I think its not 'sauce' but more of just a seasoning. I think for sauce > I added sweet chili sauce on the side...

Andi from Austin2 years ago

Less quinoa, more broccoli

frank3 months ago

Cut ingredients in half. Very good

frank3 months ago

Cut ingredients in half. Very good

Barbara1 year ago

I substituted kale for the bok choy, would add more ginger and garlic. By topping it with soy sauce to each person's preference when served/eating, it was perfect

Fay1 year ago

I prepared this dish with minor substitutions. It was excellent! I didn't have scallions so I substituted some sweet onions. It was easy to add other ingredients and still have a tasty dish! We loved it.

michael b1 year ago

Made this very yummy dish and made some adjustments: cooked the tofu ahead of time separately after marinating it in sesame oil-soy sauce-fish sauce mixture. Cooked 1.5C quinoa in 3c veg stock. Added sliced mushrooms that I also cooked ahead of time. Doubled the sauce used 750g spinach at the very end. Topped it with toasted pistachios and serve with miso glazed aubergine. Delicious!!

beth2 years ago

I’m curious if this recipe needs water? I couldn’t get the quinoa to cook. I needed to add at least 4 cups of water to my large wok to the 4 cups of quinoa. Added lots of lime juice, hoisin sauce, fermented bean paste. Took at least 30mins to cook or more

grace2 years ago

Beth, the quinoa should be cooked beforehand.

Andi from Austin2 years ago

Less quinoa, more broccoli

Pen M.3 years ago

I added peanuts as I did nut have fish sauce and it needed a little taste. Not too different from what I cook every night, but good!

Elise3 years ago

I made this recipe. I pretty much agree with the reviewers regarding prep time(certainly not 15 Minutes), flavors(doubled sauce and added chili garlic sauce and fermented bean paste), and volume of ingredients. When all is said and done it was very tasty with my changes but I won’t rush to make again.

Sierra3 years ago

This was very tasty - agreed with everyone else about the sauce. I made a lot and poured in according to taste preference (ended up needed to discard the rest that I didn't use). I also added a mixture of peanut and vegetable oil into the wok to make it more moist. 15 minutes is laughable, I would say all in all this took about 45 minutes. The tofu surprised me! This will be a go-to healthy meal for me.

Andi3 years ago

Really liked this recipe and found it straight forward to make. Definitely suggest doing all the prep in advance as the cooking goes quickly. I swapped in broccoli and mushrooms instead of green beans. I also couldn’t find red chiles so used Thai peppers which were delicious but the meal was quite spicy. Would definitely make again!

aru3 years ago

Instead of Quinoa I used barley and just about 2 spoons of it.. it was brilliant.. the leftover tasted great the next day!

CD3 years ago

Browned tofu a bit more, added some seafood mix (just to use it up). Would add more ginger/garlic, not use seafood. It was good, though!

Sunny3 years ago

Felt too much quinoa so used only 2/3 of what recipes calls for. Added more tofu and broccoli to and had to double sauce. Also did bok choy on the side to eat as side vegetable so it would be a full meal instead. Loved the flavor.

Anne3 years ago

Increase sauce amount

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