What
I used:
1 cup Organic Quinoa (we got from Costco)
3 Organic red and orange peppers (cut in
long thin slices)
4 oz. Mushroom any will work (we chose Cremini)
12 oz. fresh green beans (cut slant into
very small pieces)
16 oz. extra firm tofu, cubed
2 tbsp. fresh ginger root, minced
2 tbsp. olive oil
1 tbsp. Sesame seeds
1 tsp cup reduced soy sauce
2 tbsp. Trader Joe’s Thai Red Curry sauce
How
I made it:
Cook quinoa according
to package instructions (which is usually1cup quinoa to 2 cups water cover and
cook for 15 min.). Don’t forget to add little salt to it.
In the meantime,
steam/ microwave the green pepper so that they are tender. Also sauté the tofu
in 1 tsp of olive oil until light brown on all side.
In a large skillet
add the olive oil. Once oil gets little warm add sesame seed and sauté a bit to
get raw taste of them off.
Heat the wok on
little high then add the peppers and sauté followed by mushrooms and sauté for
2 minutes.
Add the tofu. Cook
tofu/veggie mixture for 5 minutes until tender stirring occasionally.
When the
tofu/veggie mixture is almost tender add the quinoa and sauces to the skillet.
Mix through and cook further for another minute stirring continuously.
Turn heat off and
serve immediately. For little hotness sprinkle some pepper flakes or add some
hot sauce
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