Looking for a quick and delicious meal that’s both healthy and satisfying? This colorful stir-fry is packed with protein and fresh veggies, making it perfect for a nutritious weeknight dinner.
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 something heavy, like a book. Let it sit for at least 5 to 10 minutes. Once pressed, cut the tofu into bite-sized cubes.
Heat a large nonstick pan over medium heat and add the tofu cubes. Cook them without oil, letting them get golden and crispy on one side—this should take about 5 minutes. Flip and cook the other side until it’s nicely browned, another 5 minutes or so.
While the tofu cooks, mix together the soy sauce, agave nectar, Dijon mustard, ginger, sesame oil, and a pinch of cayenne in a bowl. Toss the fried tofu in this marinade to coat it well, then cover and pop it in the fridge for at least 30 minutes so the flavors soak in.
Next, cook the quinoa. Combine it with water in a small pot and bring it to a boil. Turn the heat down to medium and let it simmer until all the water is absorbed and the quinoa is fluffy, about 13 to 15 minutes. Keep an eye on it and add a splash more water if it looks too dry.
While the quinoa is cooking, peel and chop the sweet potatoes, then place them in a pot with enough water to cover by an inch or two. Bring to a boil and let them cook for about 3 minutes before draining.
Finally, heat some peanut oil in a large frying pan over medium-high heat. Add the cooked quinoa, marinated tofu, sweet potatoes, and chopped onion. Stir everything together and cook, stirring constantly, until the onion softens and everything is heated through, about 3 to 4 minutes. Serve warm and enjoy!
- Use a hot pan to get a nice sear on the tofu or tempeh for extra flavor.
- Don’t overcrowd the pan; cook in batches if needed to keep vegetables crisp.
- Add sauces towards the end of cooking to prevent burning and keep flavors bright.
This dish is packed with plant-based protein, making it both nutritious and satisfying. It’s quick to prepare, perfect for busy weeknights. Plus, it’s colorful and full of fresh vegetables that add great texture and flavor.
Serve over steamed brown rice or quinoa for a wholesome meal. Garnish with chopped green onions or sesame seeds for extra crunch. A side of pickled vegetables or a fresh salad pairs well to balance the warm stir-fry.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave to keep the vegetables from becoming too soft. For longer storage, freeze in portions and thaw overnight before reheating.
