Tofu Stir-fry Recipe
Marinated and seared tofu served with a stir-fry of red quinoa, white quinoa, shallots, garlic, ginger, local veggies, Mama's Kraut, and a Miso Vinaigrette.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tofu and Stir-Fry Ingredients
Method
Cooking Directions
- 1
Prepare Quinoa
Rinse the red and white quinoa under cold water. In a pot, combine the rinsed quinoa with 4 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes or until the quinoa is fluffy and water is absorbed. Set aside.
- 2
Marinate Tofu
Press the tofu to remove excess moisture, then cut it into cubes. Marinate in a mixture of soy sauce, sesame oil, and a teaspoon of grated ginger for at least 15 minutes.
- 3
Cook Tofu
In a skillet over medium heat, add a tablespoon of oil. Once hot, add the marinated tofu and sear until golden brown on all sides, about 8-10 minutes. Remove from skillet and set aside.
- 4
Stir-Fry Vegetables
In the same skillet, add another tablespoon of oil. Sauté minced shallots, garlic, and ginger until fragrant. Add local vegetables and stir-fry for about 5-7 minutes until tender-crisp.
- 5
Combine and Serve
Add the cooked quinoa, seared tofu, Mama's Kraut, and a drizzle of Miso Vinaigrette to the skillet. Toss everything together gently until well combined. Serve warm.
