This is a dish I've made several different ways, depending on the veggies and type of rice I have on hand. The sauce always has the three main elements — red chili paste, soy sauce, and sesame oil — but the measurements aren't exact, it depends on what you like. This was the first time I put the tofu/vegetables over quinoa (ran out of Calrose rice), and I have to say the grain paired nicely with the spicy dish. Thanks to some of the prepackaged elements, can't-screw-it-up tofu, and rice-cooker-made quinoa, this recipe is about as uncomplicated as it gets.
Here's the recipe!
Sesame oil to taste
Soy sauce to taste
2-3 heaping spoonfuls chili garlic sauce
1 package whole white mushrooms
1 package pre-cut red, yellow, and green bell peppers (or 2-3 whole bell peppers)
1 package extra firm tofu
1 cup quinoa
- Add quinoa and 2 cups water to rice cooker and start.
- Cut up bell peppers, mushrooms, onion, and tofu into 1-inch pieces and set aside.
- Pour sesame oil, soy sauce, and chili sauce into large pan or wok on medium-high. Add tofu and vegetables and bring to a boil. Cook, stirring occasionally, for 20 or so minutes.
- Once the onions are translucent and the veggies are cooked without being too soft, serve on top of the quinoa.
- Main Dishes, Tofu
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