Short on time … long on hunger … in need of protein. My solution was …
- 8 oz extra-firm tofu
- 2 T spicy wok oil, divided
- 1 pkg frozen stir-fry vegetables
- 1/4 t kosher salt
- 2 c cooked quinoa
- 2 T Szechuan spicy stir-fry sauce
Arrange tofu on several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 15 minutes. Cut into 1/2-inch-thick cubes. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; sauté 4 minutes or until browned. Place tofu in a bowl. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan. Add vegetables and quinoa; stir-fry 4 minutes or just until tender. Add 2 tablespoons Szechuan sauce and salt; cook 30 seconds. Add tofu. Toss well to combine.