Best 4 Tofu Asparagus And Red Pepper Stir Fry With Quinoa Recipes

Indulge in a delightful culinary journey with our vibrant Tofu, Asparagus, and Red Pepper Stir-Fry with Quinoa, a symphony of flavors and textures that will tantalize your taste buds. This wholesome dish combines the goodness of protein-rich tofu, crisp asparagus, and succulent red peppers, stir-fried in a savory sauce. Nestled atop a bed of fluffy quinoa, this stir-fry offers a satisfying balance of protein, fiber, and essential nutrients. As you savor each bite, delight in the harmonious blend of flavors, from the savory tofu to the earthy asparagus and the sweet crunch of red peppers. The accompanying recipes in this article provide variations to suit diverse dietary preferences, including a vegan option that excludes eggs and a gluten-free version that uses tamari instead of soy sauce. These recipes cater to a range of culinary skills, from beginner cooks seeking a simple yet flavorful weeknight meal to experienced chefs looking to expand their culinary repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS TOFU STIR-FRY

Asparagus Tofu Stir-Fry image

With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn't bother my husband's food allergies. Check out our guide if you're new to tofu. -Phyllis Smith, Chimacum, Washington

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 tablespoon cornstarch
1/2 teaspoon sugar
1-1/4 cups vegetable broth
4 teaspoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot, divided
3 teaspoons canola oil, divided
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium yellow summer squash, halved and sliced
2 green onions, thinly sliced
1 package (14 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked brown rice
2 tablespoons sliced almonds, toasted

Steps:

In a small bowl, combine the cornstarch, sugar, broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry 1 teaspoon ginger in 1 teaspoon oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add squash; stir-fry 2 minutes longer. Add onions; stir-fry 1 minute longer or until vegetables are crisp-tender. Remove and keep warm. , In the same pan, stir-fry tofu, salt, pepper and remaining ginger in remaining oil for 7-9 minutes or until lightly browned. Remove and keep warm., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add asparagus mixture and tofu; heat through. Serve with rice; sprinkle with almonds.

Nutrition Facts : Calories 278 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 682mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

STIR-FRIED QUINOA WITH VEGETABLES AND TOFU

Stir-Fried Quinoa With Vegetables and Tofu image

I've substituted cooked quinoa here for rice. You can use either regular or royal red quinoa for this dish. As with all stir-fries, once all the ingredients for this one are prepped, the cooking takes less than five minutes.

Provided by Martha Rose Shulman

Categories dinner, weekday, one pot, main course

Time 15m

Yield Serves four

Number Of Ingredients 13

Ingredients

1/2 pound firm tofu, drained and sliced about 1/2 inch thick
2 broccoli crowns, broken into florets
Salt to taste
1 tablespoon soy sauce (regular or low-sodium)
1 tablespoon fish sauce (may substitute soy sauce)
2 teaspoons dark Asian sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons peanut oil or canola oil
1 medium red bell pepper, cut in thin strips
3/4 pound (2 medium) baby bok choy, trimmed, washed and dried, cut in 1-inch lengths
1 bunch scallions, sliced very thin
5 cups cooked quinoa (1 1/3 cups uncooked)

Steps:

Place the tofu slices on paper towels. Place another paper towel on top, and prepare the remaining ingredients. Cut the tofu slices into 1/2-inch dice. Meanwhile, bring a medium pot of water to a boil, and add the broccoli. Boil one minute, and transfer at once to a bowl of ice water. Drain and dry on paper towels.
In a small bowl or measuring cup, combine the soy sauce, fish sauce and sesame oil. Combine the garlic and ginger in another small bowl. Have all the ingredients within easy reach of your pan.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in a tablespoon of the oil by adding it to the sides of the pan and tilting the pan. Add the tofu. Reduce the heat to medium, and stir-fry one to two minutes until it begins to brown. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the pepper and bok choy, and stir-fry for one minute. Add the broccoli, and stir-fry for one minute.
Swirl in the remaining oil, and add the scallions, quinoa and the soy sauce mixture. Stir-fry, scooping the ingredients up from the bottom of the wok, for about one minute until heated through and fragrant. Serve at once.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 15 grams, Carbohydrate 65 grams, Fat 19 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1227 milligrams, Sugar 7 grams

TOFU, ASPARAGUS, AND RED PEPPER STIR FRY WITH QUINOA

Tofu, Asparagus, and Red Pepper Stir Fry With Quinoa image

From Cooking Light with modifications. Press your waterpacked tofu. Asceptic if you choose to try it in this does not need pressed nor does it brown.

Provided by That is Dr House to

Categories Grains

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons rice vinegar
2 tablespoons Braggs liquid aminos
2 teaspoons dark sesame oil
crushed red pepper flakes
1 1/2 cups water
1 1/2 cups uncooked quinoa
1 tablespoon dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
2 cups red bell peppers, strips
2 cups sliced mushrooms
2 cups sliced asparagus
1/2 teaspoon salt
12 1/3 ounces water packed firm tofu, drained and cubed
2 tablespoons sesame seeds

Steps:

Dressing: Combine ingredients in small bowl. Whisk. Set aside.
Stir Fry:.
Prep: Wash the Qunioa very well. Make sure the water coming off it does NOT look soapy.
Press the tofu.
Quinoa:.
Boil water in small pan. Stir in quinoa, cover reduce heat and simmer 10 minutes. Remove. Let stand still covered for 10 more minutes. fluff with fork.
Next:.
Heat 1 tablespoon oil over medium-high heat. Add onion and garlic, and stir fry 5 minutes. Add the bell pepper, mushrooms, asparagus, salt, and tofu; stir fry 3 minutes. [note if desired brown the tofu in a pan before hand. Place some oil in pan. Add tofu and cook until golden]
Assemble:.
Stir in dressing. Serve over quinoa, and sprinkle with sesame seeds.

Nutrition Facts : Calories 294.2, Fat 10.5, SaturatedFat 1.6, Sodium 222.8, Carbohydrate 40.2, Fiber 6.2, Sugar 4.8, Protein 13.8

BLACK PEPPER STIR-FRIED TOFU AND ASPARAGUS

Black Pepper Stir-Fried Tofu and Asparagus image

This fast, one-skillet stir-fry dinner combines vibrant spring vegetables with hearty tofu in a rich and spicy black-pepper sauce. (Use freshly ground pepper, if possible, for the ideal combination of flavor and heat.) The tofu is simmered in the fragrant sauce, which is spiked with aromatic garlic and ginger until it has absorbed all of the flavors and is nicely glazed. This recipe is perfect for using up that pencil-thin asparagus, which cooks quickly and toes the line between crisp and tender, while sweet snap peas balance out the assertive sauce. The dish can be served over baby spinach or in lettuce cups instead of with rice for a satisfying salad.

Provided by Kay Chun

Categories dinner, quick, weekday, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

6 tablespoons low-sodium soy sauce
2 tablespoons turbinado or light brown sugar
1 teaspoon Worcestershire sauce or a vegan alternative
1 teaspoon freshly ground black pepper, plus more for seasoning
1 pound firm tofu, cut into ½-inch cubes
Kosher salt
2 tablespoons neutral oil, such as safflower or canola
1 large shallot, finely chopped
3 garlic cloves, minced
1 tablespoon minced peeled ginger
1 pound pencil-thin asparagus, woody ends trimmed, cut into thirds
4 ounces snap peas, thinly sliced on the diagonal
2 scallions, thinly sliced
1/4 cup coarsely chopped cilantro
Steamed short-grain brown or white rice, for serving

Steps:

In a small bowl, combine soy sauce, sugar, Worcestershire sauce, 1 teaspoon black pepper and 2 tablespoons of water. In a large nonstick skillet, combine tofu and half of the black pepper sauce, and season with salt. Bring to a simmer over medium heat and cook, stirring occasionally, until sauce has thickened and nicely coats the tofu, about 5 minutes. Slide glazed tofu and any sauce out onto a rimmed plate.
Wipe or rinse out the skillet and heat oil over medium. Add shallot and cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger, and stir until fragrant, 30 seconds. Add asparagus and snap peas, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add scallions, the remaining black pepper sauce and the tofu, and cook, stirring, until vegetables are evenly coated in the sauce. Stir in cilantro, and season to taste with salt and pepper.
Divide tofu and vegetables among plates and spoon over any remaining pan sauce. Serve with rice.

Tips:

Choose firm or extra-firm tofu: This type of tofu holds its shape better during cooking and absorbs the flavors of the sauce more easily.
Press the tofu before cooking: This helps to remove excess water, resulting in a firmer texture.
Use a large skillet or wok: This will allow the ingredients to cook evenly and prevent overcrowding.
Cook the tofu in batches: If you are using a lot of tofu, cook it in batches to prevent overcrowding and ensure that it cooks evenly.
Don't overcook the tofu: Tofu is a delicate protein and can easily become tough if overcooked. Cook it just until it is heated through.
Use a variety of vegetables: This will add color, flavor, and nutrients to your stir-fry. Some good choices include asparagus, red peppers, broccoli, and carrots.
Use a flavorful sauce: The sauce is what really brings a stir-fry together. Use a sauce that is slightly sweet, savory, and tangy. Soy sauce, rice vinegar, and sesame oil are all good ingredients to use.
Serve over rice or quinoa: This will help to absorb the sauce and make a complete meal.

Conclusion:

Tofu, asparagus, and red pepper stir-fry with quinoa is a healthy and delicious meal that is perfect for a quick and easy weeknight dinner. With its vibrant colors and flavorful sauce, this stir-fry is sure to please everyone at the table. So next time you're looking for a healthy and satisfying meal, give this tofu, asparagus, and red pepper stir-fry with quinoa a try.