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Description
I grew up on this dish and love it. It's easy to make in large portions for several people or to help meal prep for the week. It's also easy to add or change the vegetables.
Ingredients
US|METRIC
6 SERVINGS
- 1 pkg. firm tofu
- 1 1/2 cups broccoli florets
- 2 carrots (large, sliced)
- 1/2 cup baby corn
- 1 can water chestnuts (drained)
- 1 cup snap peas
- 1/2 cashew (pieces, or other preferred nut)
- 1/4 cup soy sauce
- 1 tsp. honey
- 1 tsp. spicy brown mustard
- 1 Tbsp. chili sauce (Siracha, or to taste)
- 1 cup quinoa (uncooked)
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Directions
- Drain tofu, slice and layout on paper towels, with more covering. Apply pressure (I used a skillet and left it on top for an hour) to drain water from tofu. Dice tofu in cubes less than 1"x1".
- In separate bowl, mix soy sauce, honey, siracha, and mustard. Add tofu and gently move tofu in bowl that all tofu is coated in sauce. Set aside and allow to marinate for at least 15 min. (Great time to chop all the veggies.)
- Prepare quinoa per box directions. Usually, 1 cup quinoa to 2 cups water. Bring to boil and simmer for 25 min. (Add bouillon cube for added flavor).
- In large skillet on medium heat, saute tofu for about 5 min. Add carrots and broccoli and saute for another 3 min. Add remaining veggies. (add extra soy sauce or siracha to taste). Stir every 1-2 min until veggies are at desired tenderness. Add cashews.
- Serve with quinoa while hot.
NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium720mg30% |
Potassium590mg17% |
Protein16g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate39g13% |
Dietary Fiber5g20% |
Sugars4g |
Vitamin A80% |
Vitamin C60% |
Calcium45% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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