Tofu, Asparagus & Red Pepper Stir Fry

Name: Tofu, Asparagus & Red Pepper Stir Fry
Prep time: 15 min
Cook time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 cup quinoa; 2 cups filtered water; Pinch sea salt; 1 tbsp extra-virgin olive oil; 3 cloves fresh garlic, finely diced; 3 tbsp fresh ginger, cut into fine matchstick pieces; 1 red onion, cut into thin half-moon slices; Shoyu/soy sauce; Some red peppers, sliced; 1 block tofu, cut into 1 inch cubes; Bunch of asparagus, tips snapped off and stalks thinly sliced diagonally; Grated zest of 1 orange; 2 tbsp freshly squeezed lemon juice

Tofu, Asparagus Red Pepper Stir Fry over Quinoa

This tofu, asparagus and red pepper stir fry is easy, tasty and packed full of the good stuff!

Served with quinoa, it’s a protein-rich meal that doesn’t take long to throw together.

Prep time: 15 minutes

Cooking time: 30 minutes

Serves 2

Ingredients

1 cup quinoa

2 cups filtered water

Pinch sea salt

1 tbsp extra-virgin olive oil

3 cloves fresh garlic, finely diced

3 tbsp fresh ginger, cut into fine matchstick pieces

1 red onion, cut into thin half-moon slices

Shoyu/soy sauce

Some red peppers, sliced

1 block tofu, cut into 1 inch cubes

Bunch of asparagus, tips snapped off and stalks thinly sliced diagonally

Grated zest of 1 orange

2 tbsp freshly squeezed lemon juice

Method

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 it’s sprouting) for 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.

Delicious!

Looking for more vegan dinner inspo? Check out this Chinese tomato and ‘egg’ stir fry.

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