Quinoa Fried Rice with Crispy Tofu
This Quinoa Fried Rice with Crispy Tofu is full of fresh cut veggies and tossed with sesame oil and soy sauce. It is one of my favorite weeknight dinners because it is so quick, easy and healthy!
Servings: 4 people
Ingredients
- 3 tbsp avocado oil divided
- 1 block firm tofu (14oz)
- 1 medium onion
- 4 cloves garlic
- 2 Tbsp ginger, diced
- 2 cups carrots, chopped
- 2 cups green cabbage, chopped
- 4 cups quinoa, cooked day-old preferred
- 4 Tbsp soy sauce, low sodium
- 2.5 Tbsp sesame oil
- salt and pepper to taste
- 1 green onion for garnish
- 2 Tbsp toasted sesame seeds for garnish
Instructions
- Make the crispy tofu: In a large wok or pan, heat 1.5 Tbsp avocado oil over medium-high heat. When the oil begins to smoke, add tofu, laying each piece flat on the pan. Let the tofu cook (without moving it!) for 3-4 minutes, until browned. Flip and cook for another 3 minutes, until browned. Place crispy tofu in a bowl and set aside.
- In the same large pan, heat the rest of the avocado oil. Add onions, stir fry for 3-4 minutes, until slightly translucent. Add garlic and ginger, stir fry for 1 minute, until fragrant.
- Add carrots, stir fry for 2-3 minutes, until slightly soft and cooked. Add green cabbage and stir fry for 1 minute.
- Add cooked quinoa, crispy tofu, soy sauce, and sesame oil. Stir to coat and salt and pepper to taste.
- Garnish with green onions, toasted sesame seeds and a (optional) fried egg!