Tofu, Asparagus & Red Pepper Stir-fry

Tofu, Asparagus & Red Pepper Stir-fry - 2 Guiding Stars

Active Time

30 min.

Total Time

30 min.

Servings

6 (245 g)

A recipe vibrant in both taste and color! The noteworthy flavors of asparagus and red pepper pair well with the mild tofu, which acts as a sponge for the delicious, Asian-inspired sauce.

Ingredients

Dressing:

2 Tbsp. rice vinegar
2 Tbsp. low-sodium soy sauce
2 tsp. dark sesame oil
Pinch of crushed red pepper

Stir-fry:

1½ cups quinoa
1 Tbsp. dark sesame oil
1 cup chopped onion
2 cloves garlic, minced
2 cups red bell pepper strips
2 cups sliced mushrooms
2 cups sliced asparagus
½ tsp. salt
1 (12.3 oz.) pkg. firm tofu, drained and cubed
2 Tbsp. sesame seeds

Directions

Whisk together dressing ingredients and set aside.
Toss tofu with half of dressing.
Cook quinoa according to package directions.
While quinoa cooks, heat oil in a large non-stick skillet over high heat. Add tofu and cook until crisp and brown, turning once (3-4 minutes per side). Set aside
Reduce heat to medium. Sauté onion and garlic until onion is translucent (4-5 minutes). Add bell pepper, mushrooms, asparagus, and salt. Cook until vegetables are just tender and mushrooms have released their liquid (6-8 minutes).
Return tofu to pan and cook until warmed (2-3 minutes). Stir in remaining dressing. Serve over quinoa, garnished with sesame seeds.

Nutritional analysis per serving: Calories 300; Total Fat 11g (14% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 395mg (17% DV); Total Carbohydrate 37g (13% DV); Dietary Fiber 6g (21% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 15g; Vitamin D 0% DV; Calcium 10% DV; Iron 20% DV; Potassium 15% DV; Copper 70% DV; Manganese 50% DV; Vitamin C 50% DV.