Asian-Inspired Uu Sefo
A delicious and heart-healthy Asian-inspired recipe rich in soluble fiber, plant-based proteins, and healthy fats.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup broccoli florets
- 1 cup snow peas
- 1 block extra-firm tofu, pressed and cubed
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until quinoa is fluffy.
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant.
Add red bell pepper, broccoli, and snow peas to the skillet. Cook until vegetables are tender-crisp.
Push the vegetables to one side of the skillet, add tofu cubes to the other side. Cook until tofu is golden brown on all sides.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and ginger. Pour over the tofu and vegetables, stir to combine.
Serve the tofu and vegetable stir-fry over cooked quinoa. Garnish with green onions and cilantro. Season with salt and pepper to taste.
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 15 |
| Carbs (g) | 25 |
| Fiber (g) | 8 |
| Sugar (g) | 5 |
| Saturated fat (g) | 3 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |