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Ingredients
- 8 ounces extra-firm tofu
- 2 tablespoons toasted sesame oil, divided
- 1 cup (1-inch) slices green onions
- 1 tablespoon minced fresh ginger
- 5 ounces thinly sliced shiitake mushroom caps
- 5 garlic cloves, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 tablespoons lower-sodium soy sauce, divided
- 2 tablespoons rice vinegar, divided
- 1/4 teaspoon kosher salt
- 2 cups cooked quinoa
- 2 cups thinly sliced napa cabbage
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon sugar
Details
Servings 4
Cooking time 30mins
Adapted from myrecipes.com
Preparation
Step 1
1. Arrange tofu on several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 15 minutes. Cut into 1/2-inch-thick cubes.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; sauté 4 minutes or until browned. Place tofu in a bowl. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan. Add onions and next 4 ingredients (through bell pepper); stir-fry 4 minutes or just until tender. Add 2 tablespoons soy sauce, 1 tablespoon vinegar, and salt; cook 30 seconds. Add mushroom mixture to tofu.
3. Stir in remaining 1 tablespoon soy sauce, remaining 1 tablespoon vinegar, quinoa, cabbage, cilantro, and sugar. Toss well to combine.
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