Protein-Packed Vegan Stir-Fry

Ingredients

• ½ (12 ounce) package extra-firm tofu
• ¼ cup reduced-sodium soy sauce
• 1 tablespoon agave nectar
• 1 tablespoon Dijon mustard
• ½ teaspoon ground ginger
• ¼ teaspoon sesame oil
• 1 pinch cayenne powder, or to taste
• 1 cup water
• ½ cup uncooked quinoa
• 1 sweet potato, peeled and cubed, or more to taste
• 1 onion, chopped
• 2 tablespoons peanut oil

Ingredient Image

Step 1

Pres the tofu to get rid of excess moisture: lay two folded dish towels on a cutting board, put the block of tofu on top, then cover it with two more towels and a heavy book. Let it press for at least 5 to 10 minutes—or longer if you have time—before cutting it into bite-sized cubes.

Step 2

Heat a large nonstick pan over medium heat. Add the tofu cubes and cook them without oil, letting them get nice and golden on one side, about 5 minutes. Flip and cook the other side until it’s also golden, another 5 minutes or so.

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 until everything is well coated. Cover and pop it in the fridge for about half an hour to soak up the flavors.

Step 4

Meanwhile, bring water and quinoa to a boil in a small saucepan. Turn the heat down to medium and let it simmer until the quinoa is fluffy and the water is absorbed, around 13 to 15 minutes. Keep an eye on it and add a little more water if it looks dry before the quinoa is fully cooked.

Step 5

While the quinoa cooks, put the sweet potatoes in a small pot and cover 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 peanut oil in a large frying pan over medium-high heat. Add the cooked quinoa, marinated tofu, sweet potatoes, and chopped onion. Stir everything constantly until the onion softens, about 3 to 4 minutes, and everything is heated through and well combined.