Prepare the tofu - press and cut into 1 inch cubes. Bake on a greased baking sheet for 40 minutes (turn halfway through) at 400C.
1. Preheat oven to 415. Place broccoli florets on a baking sheet, drizzle with oil, and sprinkle with salt and pepper. When ready, place pan on a middle rack in the oven and roast for 15-20 minutes, or until softened but not fully roasted.
2. Add the soy sauce, sesame oil, and scallions to the quinoa and stir to coat. Have all ingredients within close reach.
3. Heat a 14-inch wok or 12-inch steel skillet over medium-high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in a tablespoon of the coconut or peanut oil. Add the tofu. Reduce heat to medium and stir fry for 1 to 2 minutes until it begins to brown.
4. Add the garlic and ginger and stir fry for no more than 10 seconds. Then add the pepper and bok choy and stir fry for 1 minute. Add the broccoli and stir fry for 1 minute.
5. Add the quinoa, sauce, and scallion mixture to the wok/skillet. Stir fry for about 1 minute, or until fragrant and heated through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1319g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 574 (32%)|
|Amt Per Serving||% DV|
|Total Fat 63.8g||85 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 43.3g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 0mg||0 %|
|Sodium 89.8mg||3 %|
|Potassium 1838.8mg||48 %|
|Total Carbohydrate 213g||63 %|
|Dietary Fiber 14.2g||57 %|
|Sugars, other 198.8g|
|Protein 107.5g||154 %|
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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: 1791
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