Hoisin Vegetable and Tofu Stirfry with Quinoa (v)

  
I had planned to do a vegetable and rice noodle salad with crispy tofu.  But it was too cold for salad. So I stir fried it all instead, serving with a mound of light fluffy quinoa instead of rice as it’s quicker to cook and I prefer it. 

For three generous portions you need

  • 1 pack cauldron firm tofu
  • 1.5 cups (American Rob) quinoa
  • 1 tsp vegetable stock powder
  • 3 cups of cold water
  • 2 onions
  • 1 red pepper
  • 2 red chillies
  • 1 pack edamame beans
  • Tenderstem broccoli 
  • 2 carrots
  • 3 cloves garlic, roughly chopped 
  • 1″ ginger, grated
  • 1/4 cup hoisin sauce
  • 1/4 cup soya sauce
  • 1 tbsp veg oil
  1. Begin by cutting the tofu into strips. Press down into a clean tea towel to squeeze out the excess water. Cut into bite sized pieces
  2. Heat the oil in a wok until very hot. Add the tofu and cook for 5-10 mins over a hot heat until brown and starting to crisp. 
  3. Meanwhile place the quinoa, water and stock into a lidded pan.  Bring to the boil. Once boiling reduce the heat and leave to cook for 8-10 mins until the quinoa has cooked. Turn off the heat and leave the lid on to steam the quinoa until you’re ready to eat it. 
  4. Once the tofu is browned add the onions, chillies, ginger and garlic. Cook for 2-3 mins and then add the remaining vegetables. Add the hoisin and soya sauces and cover with a lid.
  5. Reduce the heat and leave to steam fry for 2-3 mins until the vegetables are al dente and covered in the lovely dark sauce.
  6. Serve with the quinoa. Attempt to eat with chopsticks. Manage three mouthfuls before giving up and using a fork 🙂 

2 thoughts on “Hoisin Vegetable and Tofu Stirfry with Quinoa (v)

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