Stir-fried fresh vegetables and tofu are served with quina that is packed with fibre and protein. And it is so quick and easy to make, within less than 15 minutes, a delicious and refreshing meal appears.
YIELD
4 servingsPREP
15 minCOOK
5 minREADY
22 minIngredients
Directions
Put the tofu slices on paper towels.
Pur another paper towel on top, and prepare the remaining ingredients.
Cut the tofu slices into ½-inch dice.
Meanwhile, bring a medium pot of water to a boil, and stir in the broccoli.
Boil one minute, and transfer to a bowl of ice water right away. Drain and dry on paper towels.
Mix together the soy sauce, fish sauce if using and sesame oil in a measuing cup.
Mix the garlic and ginger in another small bowl.
Heat a 14-inch flat-bottomed wok or 12-inch nonstick skillet over high heat until very hot.
Add a tablespoon of the oil to the sides of the pan, titling and swirling the pan.
Stir in the tofu.
Reduce the heat to medium, and stir-fry one to two minutes until it starts to brown.
Stir in the garlic and ginger, and stir-fry for 8 to 10 seconds.
Stir in the pepper and bok choy, and stir-fry for 1 to 1½ minutes.
Stir in the broccoli, and stir-fry for another 1½ minutes.
Add the remaining oil and swirl in the pan.
Stir in the scallions, quinoa and the soy sauce mixture.
Stir-fry, scooping the ingredients up from the bottom of the wok, for about 1 to 1½ minutes until completely heated and fragrant.
Serve immediately.
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