This is a dish I've made several different ways, depending on the veggies and type of rice I have on hand. The sauce always has the three main elements — red chili paste, soy sauce, and sesame oil — but the measurements aren't exact, it depends on what you like. This was the first time I put the tofu/vegetables over quinoa (ran out of Calrose rice), and I have to say the grain paired nicely with the spicy dish. Thanks to some of the prepackaged elements, can't-screw-it-up tofu, and rice-cooker-made quinoa, this recipe is about as uncomplicated as it gets.
Here's the recipe!
Original recipe Ingredients Sesame oil to taste Directions Serves 4.
Spicy Tofu and Veggies Over Quinoa
Soy sauce to taste
2-3 heaping spoonfuls chili garlic sauce
1 package whole white mushrooms
1 package pre-cut red, yellow, and green bell peppers (or 2-3 whole bell peppers)
1 package extra firm tofu
1 cup quinoa
Sesame oil to taste
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