Tofu, Asparagus, and Red Pepper Stir-Fry with Quinoa

Yield: 6 servings (serving size: 1 cup stir-fry and 1/2 cup quinoa)

Ingredients:

DRESSING:

• 2 tablespoons rice vinegar
• 2 tablespoons tamari
• 2 teaspoons dark sesame oil
• Dash of crushed red pepper

STIR-FRY:

Tofu, Asparagus and Red Pepper Stir-Fry with Quinoa

• 1 1/2 cups water or vegetable broth (low sodium)
• 1 1/2 cups uncooked quinoa
• 1 tablespoon dark sesame oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 cups red bell pepper strips
• 2 cups sliced mushrooms
• 2 cups (1-inch) sliced asparagus (about 1 pound)
• 1/2 teaspoon sea salt
• 1 (12.3-ounce) package firm organic tofu, drained and cubed
• 2 tablespoons sesame seeds

Preparation:

To prepare dressing, combine first 4 ingredients in a small bowl; stir with a whisk. Set aside.To prepare stir-fry, bring water to a boil in a small saucepan. Stir in the quinoa; cover, reduce heat, and simmer 10 minutes. Remove from heat. Let stand, covered, 10 minutes; fluff with a fork. Heat 1 tablespoon oil in a large nonstick skillet 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. Stir in dressing. Serve over quinoa, and sprinkle with sesame seeds.

Nutritional Information Cal’s – 273 Fat – 8.8g Protein 11.9g Carb’s 38.7g Fiber 8.2g