Serves 2
P.S. This is really good cold too (i think it's actually better), so you may want to make a double batch to take for lunch the next day!
1 cup quinoa, rinsed
- Cook quinoa according to package directions
1 package firm tofu, cut into 1/2 inch cubes
2 tbsp canola or vegetable oil
- Put oil in skillet and heat on high. As soon as oil is hot, put in cubed tofu and brown on all sides. When finished, put on plate.
2 tbsp chili infused sunflower oil (or oil of choice)
2 cloves of garlic
1 or 2 thai chili peppers, chopped (optional)
- Heat oil over medium heat. Add garlic and peppers and cook for about 30 seconds.
1 chopped yellow pepper
1 cup shredded carrots
1/4 cup bean sprouts
- Add red and yellow peppers, carrots, bean sprouts and any other vegetable you like to the garlic, pepper and oil mixture.
1 bottle favorite chinese stir fry sauce - (I use Panda Express Mandarin Orange or Kung Pao usually, but I have used a peach chipotle sauce as well)
1 1/2 tsp Gourmet Burger Seasoning
2 tbsp soy sauce
1 tbsp sriacha
- Add ingredients to the vegetable mixture and stir. You may not need the entire bottle of sauce, use your judgement. Cover with lid and continue to cook until quinoa is finished or vegetables are cooked. Add tofu when finished and stir. Serve over quinoa. Enjoy!
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