Veggie Stir-Fry With Tofu Wedges, Quinoa and Tahini Sauce

Tofu Wedges

This vegetarian dish is inspired by the “Buddha bowl” craze. There’s a few steps in this recipe but don’t let that fool you, it really is quite easy. The dish is served with quinoa, which I think you’ll find is a nice change from the typical brown rice. It’s served with a tahini sauce on top, which rounds out the dish nicely.

Veggie Stir-Fry With Tofu Wedges, Quinoa and Tahini Sauce

Serves 4

Quinoa
1 cup quinoa
2 cups water

Tahini Sauce
1/4 cup water
1/4 cup tahini
1 tablespoon freshly squeezed lemon juice
1 clove garlic, minced
Pinch red pepper flakes
Salt and pepper to taste

Tofu
392 grams (1 package) extra firm tofu, pressed and drained
2 tablespoons soy sauce
1 teaspoon sriracha
1 teaspoon honey


Stir Fry

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sriracha
1 teaspoon honey
1 tablespoon corn starch


1 medium onion, chopped
1 clove garlic, minced
1 cup purple cabbage, shredded
2 florets broccoli, cut into small pieces (about 4 cups)
1 jalapeño pepper, seeded and minced
2 teaspoons fresh ginger, peeled and chopped small
2 tablespoon oil, divided


Quinoa
Rinse 1 cup quinoa. Add to a small saucepan with 2 cups of water. Turn to high and bring to a boil. Reduce heat to low, cover with a lid and cook 18- 20 minutes, until the water is absorbed.

Tahini Sauce
Combine all ingredients together in a small bowl and set aside.

Tofu
Press tofu. Place paper towel on a plate. Remove tofu from package and drain off water. Place tofu on the paper towel. Add a plate on top of tofu and then add something heavy such as a couple of cans. Leave for 1 hour. The purpose of pressing tofu is to squeeze out the water so the marinade can be absorbed.

In a small bowl combine the soy sauce, sriracha and honey. Cut pressed tofu into wedges. Place wedges in a small long dish and pour marinade on top. Turn wedges often, about 10-15 minutes.

Stir Fry
Combine soy sauce, rice vinegar, sriracha, honey and cornstarch together and set aside.

Heat 1 tablespoon oil in a medium to large saucepan or wok. Add tofu wedges and brown all sides, about 5 minutes. Remove tofu and set aside. Heat remaining 1 tablespoon oil and sauté onions and garlic 2-3 minutes, then add all the other veggies. Stir-fry until cooked, 4-7 more minutes.

To Serve
Serve quinoa and veggies on a plate. Top with tofu wedges and drizzle tahini sauce on top.

Veggie Stir-Fry With Tofu Wedges, Quinoa and Tahini Sauce

Other Vegetarian Recipes To Try:

Hoisin Veggie Stir-Fry

Curry Chickpea Spinach