High-Protein Vegan Stir-Fry recipe
All Recipes Main Dish Recipes Stir-Fry
Ingredients
- ½ (12 ounce) package extra-firm tofu ¼ cup reduced-sodium soy sauce 1 tablespoon agave nectar 1 tablespoon Dijon mustard ½ teaspoon ground ginger ¼ teaspoon sesame oil 1 pinch cayenne powder, or to taste 1 cup water ½ cup uncooked quinoa 1 sweet potato, peeled and cubed, or more to taste 1 onion, chopped 2 tablespoons peanut oil
Nutrition Info
- 502.8 caloriescarbohydrate: 65.2 gcholesterol: : -fat: 20.9 gfiber: 7.9 gprotein: 16.8 gsaturatedFat: 3.3 gservingSize: -sodium: 1301.9 mgsugar: 15.9 gtransFat: : -unsaturatedFat: : -
Directions High-Protein Vegan Stir-Fry
Directions
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Layer 2 folded dish towels on a cutting board and place tofu on top. Place 2 more folded dish towels and a heavy book on top. Press tofu for 5 to 10 minutes or longer. Cut into bite-sized cubes.
Heat a large nonstick pan over medium heat. Add tofu and dry-fry until golden on 1 side, about 5 minutes. Flip and cook until golden on the other side, about 5 minutes more.
While tofu is frying, whisk soy sauce, agave nectar, Dijon mustard, ginger, sesame oil, and cayenne pepper together in a bowl. Stir in the fried tofu, coating thoroughly in the marinade. Cover the bowl and refrigerate about 30 minutes or longer.
Combine water and quinoa in a small saucepan and bring to a boil. Reduce heat to medium and simmer until quinoa is fluffy and water has been absorbed, 13 to 15 minutes. Monitor the quinoa while it cooks, add extra water if necessary.
While quinoa is cooking, place sweet potatoes in a small saucepan and cover with 1 or 2 inches of water. Bring to a boil and cook for 3 minutes. Drain.
Combine cooked quinoa, tofu and marinade, cooked sweet potatoes, onion, and peanut oil in a large frying pan over medium-high heat. Cook, stirring constantly, until onion is soft, 3 to 4 minutes.