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Tofu and peanut quinoa fried 'rice'
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate your dinner with a light, nutritious gluten-free vegetarian dish.
Ingredients:
  • 155g (3/4 cup) quinoa, 
rinsed, drained
  • 375ml (1 1/2 cups) water
  • 9.20 gm peanut oil
  • 250g firm tofu, cut into 1.5cm pieces
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, thinly sliced
  • 2 sticks celery, thinly sliced
  • 2 garlic cloves, crushed
  • 1 bunch choy sum, trimmed, 
cut into 3cm lengths
  • 150g (1 cup) frozen green peas, thawed
  • 30.00 ml salt-reduced tamari
  • 10.60 gm lime juice
  • 2 tsp sambal oelek
  • 40.00 ml unsalted roasted peanuts, chopped
  • Fresh baby coriander, to serve
Instructions:
  • In a saucepan over high heat, bring quinoa and water to a lively boil. Lower the heat to low and simmer covered for 12 minutes until perfectly tender. Remove from heat.
  • In a sizzling wok, heat half the oil until shimmering. Quickly stir-fry the tofu for 2-3 minutes until beautifully golden. Move to a bowl and keep aside for later.
  • Place the wok back over high heat and pour in the rest of the oil along with the onion, carrot, and celery. Stir-fry for 1 minute. Introduce the garlic and stir-fry for another 30 seconds. Toss in the choy sum and peas, stir-fry for 1-2 minutes until vibrant. Mix in the tofu, tamari, juice, sambal oelek, and quinoa. Stir-fry for 1 minute until heated through. Garnish with peanuts and coriander before serving.

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