Asian Stir-Fry Quinoa Bowl

Ingredients

• 8 ounces extra-firm tofu
• 2 tablespoons toasted sesame oil, divided
• 1 cup (1-inch) slices green onions
• 1 tablespoon minced fresh ginger
• 5 ounces thinly sliced shiitake mushroom caps
• 5 garlic cloves, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 tablespoons lower-sodium soy sauce, divided
• 2 tablespoons rice vinegar, divided
• ¼ teaspoon kosher salt
• 2 cups cooked quinoa
• 2 cups thinly sliced napa cabbage
• ¼ cup chopped fresh cilantro
• ½ teaspoon sugar

Method

1. 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.15 min timer
2. 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 onions and next 4 ingre­dients (through bell pepper); stir-fry 4 minutes or just until tender. Add 2 tablespoons soy sauce, 1 tablespoon vinegar, and salt; cook 30 seconds. Add mushroom mixture to tofu.4 min timer
3. Stir in remaining 1 tablespoon soy sauce, remaining 1 tablespoon vinegar, quinoa, cabbage, cilantro, and sugar. Toss well to combine.