Balsamic Tofu Stir-Fry with Quinoa & Broccoli
Ingredients
- 1 block extra firm tofu , pressed to remove some of the liquid
- 2 heads of broccoli , cut into florets
- 1 large red bell pepper , cut into 1/2 inch strips
- 1 cup uncooked quinoa
- 1.5 cups water
- 2-3 tbsp extra virgin olive oil
- pinch of salt & pepper
- 1/4 cup balsamic glaze *see notes
Balsamic Marinade
- 3 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- pinch of salt and pepper
Instructions
- Prep the quinoa by pouring it into a fine mesh strainer and rinse it with cold water for a few seconds. This removes the outer film that can make it taste a little bit bitter. Once rinsed and drained, combine the quinoa and water in a medium sized saucepan. Season with a pinch of salt and pepper, cover with a lid, and put it over high heat. Bring it to a boil, once boiling, turn the heat to low and simmer until the liquid is absorbed. This should take about 15-20 minutes.
- While the quinoa is cooking, prep the tofu. Make sure you press the tofu before marinating to remove some of the liquid. Once pressed, cut the tofu block into bite sized cubes. In a medium sized bowl, whisk together the marinade ingredients and add the tofu cubes to the marinade. Use a spoon to gently toss the tofu in the marinade, making sure it is fully coated. Let it sit for at least 10 minutes.
- To cook the tofu, preheat a cast iron skillet over medium-high heat. Add the tofu and all of the marinade to the pan. Spread it out into an even layer and let it cook for 3-4 minutes without stirring it. Only stir it every few minutes, this allows the tofu to really get brown and crispy. Cook for a total of 10 minutes, stirring every few minutes, until the tofu is golden brown and crispy. Remove from the pan and set aside.
- In the same pan, add 2-3 tbsp of olive oil and turn the heat down to medium. Add the broccoli and cook for 4-5 minutes, stirring occasionally. When the broccoli starts to soften a bit, add the bell pepper and cook for another 3-4 minutes, stirring occasionally. Season with a pinch of salt and pepper, then add the tofu back into the pan, stir, and remove from the heat.
- When the quinoa is done, fluff it with a fork and add it into the tofu and veggie mixture. Give everything a good stir to combine.
- To serve, spoon the mixture into bowls and drizzle your desired amount of balsamic glaze over the top.
Notes
*balsamic glaze is different than regular balsamic vinegar, it is cooked down until thick and sweet. You can find it in grocery stores in the same aisle where you find the vinegars.
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