I saw this recipe in our recipe section a few weeks ago and it brought back a lot of memories from my first year of living in Portland. It was also my first year working at Bob’s Red Mill and my first year as a vegetarian. This was a recipe that I threw together a lot when I was struggling with how to cook tofu in a way that would appeal to my husband. I had recently discovered quinoa and wanted to use it in place of white rice. After all, I was hip-deep in learning about the benefits of whole grains and quinoa was quickly becoming my favorite grain (still is, to this day). Somewhere along the line, this recipe fell out of rotation. It’s back on the menu tonight, for sure.
At the time, I just added cubed tofu. I really didn’t know much about tofu and have learned a lot over the last few years. You can use baked tofu or fried tofu if you are not fond of plain tofu. You could also use tempeh or seitan in place of the tofu for a different protein, while still keeping it meatless. The truth is, though, that you really don’t need any protein in this dish at all- the quinoa provides all that you need.
- 1 Tbsp Oil
- 1 small head Broccoli, chopped
- 1 small Red Bell Pepper, chopped
- 5 medium Mushrooms, sliced
- 1 package Extra Firm Tofu, cubed
- 1/2 cup Hot Water
- 1 Tbsp Vinegar
- 2 Tbsp Soy Sauce*
- 1/2 cup Peanut Butter
- Cayenne Pepper (season to taste)
- 3 cups cooked Organic Quinoa Grain
Quinoa: In medium saucepan, bring 2 cups water to boil. Add 1 cup Quinoa Grain, return to boil. Cover and cook for 15 minutes over medium-low heat. Remove from heat, fluff, and let stand 5-10 minutes.
Stir Fry: Heat oil in large skillet or wok over medium-high heat. Sauté broccoli, pepper, mushrooms, and tofu for 5 minutes.
In a small bowl, combine peanut butter, hot water, vinegar, soy sauce, and cayenne pepper. (Don’t worry if sauce is not entirely blended, heat will melt the peanut butter into a smooth texture when added to wok.)
Pour peanut sauce over vegetable-tofu mix. Simmer for 3-5 minutes, or until vegetables are tender and crisp. Serve over quinoa! Makes 4 servings.
* For a gluten free version make sure to use wheat free soy sauce, wheat free tamari or Braggs liquid aminos.
Read more about this amazing grain at World’s Healthiest Foods.