Asian Stir-Fry Quinoa Bowl

Name: Asian Stir-Fry Quinoa Bowl
Total time: 28 min
Yield: Serves 4 (serving size: 1 1/4 cups)
Ingredients: 8 ounces extra-firm tofu; 2 tablespoons toasted sesame oil, divided; 1 cup (1-inch) slices green onions; 1 tablespoon minced fresh ginger; 5 ounces thinly sliced shiitake mushroom caps; 5 garlic cloves, thinly sliced; 1 red bell pepper, thinly sliced; 3 tablespoons lower-sodium soy sauce, divided; 2 tablespoons rice vinegar, divided; ¼ teaspoon kosher salt; 2 cups cooked quinoa; 2 cups thinly sliced napa cabbage; ¼ cup chopped fresh cilantro; ½ teaspoon sugar

6 Ratings
6 Reviews

A stir-fry quinoa bowl brimming with fresh veggies and tofu is a healthy replacement for the days you just can't kick the craving for takeout.

By Robin Bashinsky

Recipe by Cooking Light September 2014

Gallery

Credit: Squire Fox; Styling: Carla Gonzales-Hart

Recipe Summary

hands-on:

28 mins

total:

28 mins

Yield:

Serves 4 (serving size: 1 1/4 cups)

Nutrition Info

Directions

Step 1
Arrange tofu on several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 15 minutes. Cut into 1/2-inch-thick cubes.

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Step 2
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; sauté 4 minutes or until browned. Place tofu in a bowl. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan. Add onions and next 4 ingredients (through bell pepper); stir-fry 4 minutes or just until tender. Add 2 tablespoons soy sauce, 1 tablespoon vinegar, and salt; cook 30 seconds. Add mushroom mixture to tofu.
Step 3
Stir in remaining 1 tablespoon soy sauce, remaining 1 tablespoon vinegar, quinoa, cabbage, cilantro, and sugar. Toss well to combine.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Nutrition Facts

Per Serving:

283 calories; fat 12.5g; saturated fat 1.7g; mono fat 3.7g; poly fat 5.1g; protein 12g; carbohydrates 32g; fiber 5g; iron 3mg; sodium 540mg; calcium 99mg.

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Patti

04/18/2017

I substituted baby bellas for shitake mushrooms and savoy cabbage for napa cabbage. And I cooked the cabbage a little bit to soften it up instead of just adding it at the end. It didn't have as much flavor as I was expecting but it was still good. I would make it again, but maybe add more garlic, salt and possibly sriracha. Very healthy dinner option!

samTest2@rp.com

03/06/2016

This has be come a family favorite!

JaninBaltimore

12/04/2014

This was really good but I did not use mushrooms and added more onions as well as chopped zucchini and carrots (cooked them first). Make sure the tofu is stir-fried so crispy. I also topped with toasted sesame seeds.

amyjoy622

10/09/2014

What a fabulous recipe. Made it just as suggested - wouldn't change a thing. Great flavor!

SarahB51503

08/31/2014

This was tasty! Like any stir fry it takes a lot of prep work, but comes together quickly. I subbed edamame for tofu, with good results. I also used half shitake and half baby bella mushrooms (cheaper). It could use a little bit more flavor - I ended up adding more soy, sriracha, and chili garlic sauce. I also added half of the cabbage in while the rest of the food was cooking so it softened for more flavor variety. I'll be making this again!

sarastallryan

08/25/2014

This was a great recipe! I substituted chicken breast for the tofu because my children eschew tofu. Also, I eyeballed the ginger and garlic and probably doubled the amount called for so it was really flavorful. It was a nice, filling dish that required no sides because everything is in it already. The only improvement might be a little something to spice it up like a chile pepper or asian hot sauce.

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