Combine quinoa ingredients, bring to boil, cover, reduce heat to low, cook for 20 minutes, turn off heat, leave lid on, steam for 10 more minutes.
Drain tofu and cut into small, thin triangles. Heat skillet over medium heat. Dry fry and frequently press tofu. About 10 minutes total.
Whisk sauce ingredients together.
Add sauce to tofu pan and turn up to high. Stir until coated. Turn off heat - sauce should bubble up, reduce, and form a glaze- if not, cook longer.
Chop greens into small pieces, add to wok with greens ingredients, cover with lid and cook 3-4 minutes (longer if necessary to make steamed and tender).
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|Serving Size: 1 Serving (667g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 56 (12%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 0mg||0 %|
|Sodium 32521.9mg||1121 %|
|Potassium 1772.3mg||47 %|
|Total Carbohydrate 59.7g||18 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 53.7g|
|Protein 41.7g||60 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 456
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