Some of our favorite things to make are quick dinners that are perfect for two people, plus some leftovers for tomorrow’s lunch. Our vegetable stir fry over quinoa is the perfect thing for a delicious and flavorful dinner, without too much work.
We’ll start by prepping all of our ingredients before we begin cooking. This is crucial, because stirfrying goes fast, and there won’t be time to stop and prep later. Vegetables can be anything you like, but we prefer broccoli, carrots, baby bok choy, and chinese eggplant. Be sure to cut all your vegetables into even bite sized pieces. Next, we’ll cube up some firm tofu, or you can use any other meat protein you like. The stirfry sauce is really the key to flavor in this dish. Put all of your ingredients in a food processor, or blender and mix until incorporated. Then, use about ⅓ of the sauce to marinate the tofu. The Tofu will take on amazing flavor, but you just need to give it about 10-20 minutes to soak some of it in. Stick the cubed tofu in a zip top back and pour the sauce over, then simply shake it around to coat. Now is also a good time to start cooking your quinoa per the instructions.Now that all of the ingredients are ready to go, we can get our wok over high heat. If you don’t already have a wok, we recommend getting a stainless steel wok such as Joyce Chen 14 Inch Carbon Steel Wok. Your wok needs to be over high heat, and be smoking hot in order to get the job done. You do not want non-stick here, as the coatings can burn away and degrade into your food. Once your wok is hot, add a few tablespoons of oil and then quickly add the vegetables. We like to work with one vegetable at a time so you don’t overcrowd the wok, and get some nice color on everything. Work quickly and keep the vegetables moving with a long handled wooden spoon or paddle. After a minute add a few spoonfulls of the sauce and continue stirfrying. Once the vegetables have softened a little and have some nice color, remove them from the wok and then repeat the process with the remaining vegetables.
After all your vegetables have been stirfryed, it’s time to work on the tofu. Remove the tofu from the marinade and stirfry in oil like you did the vegetables. Be very gentile when keeping the tofu moving around the wok, as it doesn’t take too much to break it up. Once the tofu is nice and browned, about 3 minutes, you can add back in all the remaining vegetables and toss to combine. Add a little more sauce if things look dry and then remove from the heat.
To plate this dish, spoon the cooked quinoa as a base for the plate or bowl and top with the vegetables and tofu. That’s all it takes to have a delicious vegetable and stir fry tofu. If you’re planning on leftovers, keep the quinoa separate from the vegetables, and combine before eating.
- 1 cup of quinoa, cooked
- 1 block of firm tofu, cubed
- 1 large head Broccoli, cut into pieces
- 2 baby Bok Choy, separated into leaves
- 1 Chinese Eggplant, cubed
- 2 Carrots, sliced
- 4 cloves of garlic, minced
- 1/2in piece of ginger, peeled and sliced
- 1 stalk lemongrass, outer parts removed, sliced
- ¼ cup Soy Sauce
- ¼ cup vegetable or chicken stock
- 1 ½ Tablespoons Vegetarian mushroom, or Oyster Sauce
- ⅓ Teaspoon Cornstarch, dissolved in 2 Tablespoons water