TOFU, ASPARAGUS AND RED PEPPER STIR-FRY OVER QUINOA
Quinoa
1 c. quinoa, rinsed very well so won’t taste bitter
2 c. spring or filtered water
Pinch sea salt
Tofu, asparagus and red pepper stir-fry
1 Tbsp. avocado oil
3 cloves fresh garlic, thinly sliced
3 Tbsp. fresh ginger, cut into fine matchstick pieces
1 red onion, cut into thin half-moon slices
Soy sauce or tamari
2 red bell peppers, roasted (can be bottled), cut into thin ribbon slices
1 lb. extra-firm tofu, cut into 1-inch cubes
8-10 stalks asparagus, thinly sliced diagonally
Grated zest of 1 orange
2 Tbsp. fresh lemon juice
Make quinoa: Place quinoa and water in a saucepan and bring to a boil. Add salt, cover and reduce heat to low. Cook until all the water has been absorbed and quinoa has opened (little tails will form), about 20 minutes.
Make stir-fry while the quinoa cooks: Heat oil in a deep skillet or wok over medium heat. Add garlic, ginger, onion and a splash of soy sauce and sauté until the onion is translucent, about 3 minutes. Stir in bell peppers, a splash of soy sauce and sauté for 1 minute. Remove from pan and put into bowl. Heat additional oil and add tofu cubes. Stir and cook until browned. Add soy sauce. Now add the onion-garlic mixture back to pan. Add asparagus, orange zest and soy sauce to taste. Cover and cook until asparagus is bright green, about 4 minutes. Remove from heat and gently stir in lemon juice, taking care not to break tofu.
To serve, arrange quinoa in a shallow platter and spoon the stir-fry over top.
