There are times when I don’t feel like cooking a big, elaborate meal, or times when I haven’t gone grocery shopping in a while. Often I find myself with minimal vegetables on hand, or with leftover veggies that need to be used up before they go bad.
For these times I always look to stir-fry.
Stir-fry is great because you can use up any leftover vegetables, noodles, rice, etc. into a tasty dish that’s quick and easy to make. I am also a huge fan of Japanese food, and always make sure I have a bottle of teriyaki sauce on hand to toss over my tofu and veggies. If you don’t have any on hand, you can make your own using this recipe which is super simple and just as delicious.
Tofu Teriyaki Stir Fry with QuinoaPrint This
1/2 cup quinoa
1 cup water or vegetable stock (for quinoa)
1 tbsp. avocado oil (for frying)
1 package of extra firm tofu
1 cup leftover veggies (I used grated carrots, sliced mushrooms, and kale)
1 tsp. salt
1 tsp. soy sauce
1 tsp. sesame seeds (optional)
1/4 cup teriyaki sauce (or you can make your own using the recipe here)
- Cook the quinoa in a small pot with boiling water with salt; cover and simmer on low heat for 15 minutes, stirring occasionally.
- While the quinoa cooks, slice tofu into cubes and fry on medium heat in a medium skillet with the oil, turning every few minutes until evenly browned.
- Add chopped veggies and fry (I grated my carrots for easier cooking and added them in last with the kale); add soy sauce.
- Once vegetables are evenly cooked, add teriyaki sauce and turn down the heat.
- When quinoa is done cooking, puff with a fork and place in a bowl.
- Serve tofu and vegetables with sauce over quinoa and sprinkle sesame seeds on top or drizzle sriracha if you like it a bit spicy.