July 08, 2014

tofu with asparagus and quinoa

 This recipe is so easy that even someone learning to cook can attempt this:)  The sauce is made with only a few ingredients, but the taste is unbelievable and will make this dish one of your favorites!  Not a vegetarian?  This would go great with your favorite meat or seafood.

Servings 4-6
Total Time 45 minutes

  • 2 cups quinoa, rinsed
  • 4 cups cool water
  • 1 teaspoon sea salt (or kosher)
  • 2 teaspoon olive oil
  • 1 package extra firm cubed tofu
  • 2 tablespoons olive oil, and enough for frying tofu
  • 2 garlic cloves, minced
  • 2 small carrots, thinly sliced or grated
  • 1 pound asparagus, cut into 1 inch pieces
  • 1 tablespoon sugar
  • 3 tablespoons soy sauce/tamari (if making this gluten-free, make sure to choose a gluten-free soy)
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • toasted sesame seeds for garnish


In a small saucepan heat enough oil to fry tofu (I opt for a small sauce pan instead of a large skillet because you will use less oil and just do a couple of batches versus filling a large skillet and doing one batch... hey olive oil is expensive and there is no canola in this kitchen!).  Working in batches, fry cubes for 4-5 minutes, or until brown.

Add rinsed quinoa, water, salt, and oil to a pot that has a lid. Bring to a boil. Once boiling, cover and turn the heat down to low to simmer. Let simmer for 15 minutes, remove from heat, and set aside for 5-6 minutes covered.  Fluff with a fork. 

Heat a wok or skillet over high heat and add oil. Add garlic and veggies (using more oil if needed). When asparagus is bright green and tender-crisp add the tofu back into the wok. (since I sliced my carrots extremely thin, I cooked my asparagus first and then added the carrots in when the asparagus were almost done)  Add soy sauce, sugar and vinegar and toss well. Drizzle sesame oil over the top.  Taste and adjust seasoning as needed.

Serve over quinoa and top with sesame seeds. Enjoy!!!

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