Tofu Asparagus & Red-Pepper Stir Fry over Quinoa

Tofu, Asparagus Red Pepper Stir Fry over Quinoa
Prep Time: 15M
Cooking Time: 30M
Serves: 2



  1. 1 cup quinoa
  2. 2 cups filtered water
  3. Pinch sea salt
  4. 1 Tbsp extra-virgin olive oil
  5. 3 cloves fresh garlic, finely diced
  6. 3 Tbsp fresh ginger, cut into fine matchstick pieces
  7. 1 red onion, cut into thin half-moon slices
  8. Shoyu/soy sauce
  9. Some red peppers, sliced
  10. 1 block tofu, cut into 1 inch cubes
  11. Bunch of asparagus, tips snapped off and stalks thinly sliced diagonally
  12. Grated zest of 1 orange
  13. 2 Tbsp freshly squeezed lemon juice

Easy, tasty and packed full of the good stuff! Quinoa is a delicious, easy to cook grain and is very high in protein.


  • Place quinoa and water in a saucepan.  Add salt, cover and reduce heat to low.
  • Cook until the water has been absorbed and quinoa has opened (like in sprouting) about 20-25 minutes. Remove from the heat.
  • While the quinoa is cooking, heat oil in a pan or wok over medium heat.
  • Add garlic, ginger, onion and a splash of soy sauce and sauté until the onion is tender and translucent, about 4 minutes.
  • Stir in red peppers (thinly sliced) and a splash of soy sauce and sauté for a few minutes.
  • Add tofu on top of vegetables but do not stir in, season with 1 tablespoon soy sauce, cover and reduce heat to low and simmer until tofu is cooked through, about 8 minutes.
  • Add asparagus, orange zest and splash of soy sauce. Cover and cook until asparagus is bright green, about 5 minutes. Remove from heat and gently stir in lemon juice.
  • Arrange quinoa in a shallow bowl and spoon the stir fry over top.




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