High-Protein Plant-Based Stir-Fry

Ingredients 0/12

Step 1

Pres the tofu to get rid of excess moisture. Lay two folded dish towels on a cutting board, place the tofu on top, then cover it with two more folded towels. Put a heavy book on top and let it sit for at least 5 to 10 minutes. Once pressed, cut the tofu into bite-sized cubes.

Step 2

Heat a large nonstick pan over medium heat and add the tofu. Cook it without oil, letting one side get golden and crispy—this should take about 5 minutes. Flip the cubes and cook the other side until it’s nicely browned, about another 5 minutes.

Step 3

While the tofu is cooking, whisk together soy sauce, agave nectar, Dijon mustard, grated ginger, sesame oil, and a pinch of cayenne pepper in a bowl. Toss the fried tofu in this marinade, making sure each piece is well coated. Cover the bowl and pop it in the fridge to soak up the flavors for at least 30 minutes.

Step 4

Rinse the quinoa and combine it with water in a small saucepan. Bring it to a boil, then lower the heat and let it simmer until all the water is absorbed and the quinoa is fluffy, which usually takes around 13 to 15 minutes. Keep an eye on it and add a splash of water if it looks too dry before it’s fully cooked.

Step 5

While the quinoa cooks, put the sweet potatoes in a small pot and cover them with a couple of inches of water. Bring to a boil and let them cook for about 3 minutes, then drain.

Step 6

Finally, heat a large frying pan over medium-high heat and add the cooked quinoa, marinated tofu, sweet potatoes, chopped onion, and a drizzle of peanut oil. Stir everything together constantly until the onion softens, about 3 to 4 minutes. Serve warm and enjoy!