This colorful stir-fry is a delicious way to fuel your day with plant-based protein and vibrant veggies. Quick to make and full of flavor, it’s perfect for a healthy weeknight meal that satisfies and energizes.
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Start by pressing the tofu to get rid of excess moisture: lay two folded dish towels on a cutting board, put the block of tofu on top, then cover it with two more towels and a heavy book. Let it press for at least 5 to 10 minutes—or longer if you have time—before cutting it into bite-sized cubes.
Next, heat a large nonstick pan over medium heat. Add the tofu cubes and cook them without oil, letting them get nice and golden on one side, about 5 minutes. Flip and cook the other side until it’s also golden, another 5 minutes or so.
While the tofu is cooking, whisk together soy sauce, agave nectar, Dijon mustard, grated ginger, sesame oil, and a pinch of cayenne pepper in a bowl. Toss the fried tofu in this marinade until everything is well coated. Cover and pop it in the fridge for about half an hour to soak up the flavors.
Meanwhile, bring water and quinoa to a boil in a small saucepan. Turn the heat down to medium and let it simmer until the quinoa is fluffy and the water is absorbed, around 13 to 15 minutes. Keep an eye on it and add a little more water if it looks dry before the quinoa is fully cooked.
While the quinoa cooks, put the sweet potatoes in a small pot and cover with a couple of inches of water. Bring to a boil and let them cook for about 3 minutes, then drain.
Finally, heat peanut oil in a large frying pan over medium-high heat. Add the cooked quinoa, marinated tofu, sweet potatoes, and chopped onion. Stir everything constantly until the onion softens, about 3 to 4 minutes, and everything is heated through and well combined.
- Use firm tofu or tempeh for the best texture and protein content.
- Cook vegetables on high heat to keep them crisp and colorful.
- Add sauces gradually and taste as you go to balance flavors perfectly.
This dish is full of plant-based protein and vibrant vegetables, making it both nutritious and satisfying. It’s quick to prepare, perfect for busy days when you want a healthy meal without much fuss. Plus, it’s versatile and easy to customize with your favorite ingredients.
Serve this stir-fry over steamed brown rice or quinoa for a complete meal. Garnish with chopped green onions, sesame seeds, or a squeeze of lime for extra brightness. It also pairs well with a side of fresh cucumber salad or miso soup.
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet or microwave, adding a splash of water if the stir-fry seems dry. This dish can also be frozen, but vegetables may soften upon thawing.
