7 February

Lunch, Quinoa, Tofu, Eight Vegetables In A Pan

by Jon Katz

Today, we made a Quinoa Stir Fry with tofu and a slew of vegetables – cauliflower, ginger, red pepper, string beans, carrots, mushrooms, and several more.

Maria cuts all of the vegetables into small chunks, which makes for a wonderful flavor, and we add cilantro as well. I toss the quinoa and tofu in after everything else has cooked for a while – about 10 to feet minutes while sizzling. I moist the stir fry with some water and virgin olive all, and add salt and pepper to the pan.

I watch and stir closely and continuously to make sure everything is cooked evenly and there is little or no sticking to the pan.

People can add as many vegetables of their choice as they wish, it changes all the time with us. This all takes us about 20 minutes now. I’ve really come to love the stir fry, something I would never eat before. We both thought it was delicious. We are learning more about spices.

6 Comments

  1. Hi Jon, this weekend I made a shrimp stir fry with 6 different vegetables a first for me since I’ve never been big on branching out in the veggie world. It was delicious and my husband loved it too. Thank you so much for posting all of your delicious looking food pictures. It has encouraged me to try new foods that are better for me!

  2. Pro tip–you don’t want to add the tofu AFTER the vegetables have cooked. Do the tofu first, alone, so you can get a nice, golden crispy edge on all sides. Add a little of whatever you’re using as a stirfry sauce to the pan, swirling the tofu around so that it gets absorbed. Remove the tofu and let it hang out on a plate while you stirfry the vegetables. When they’re crisp/tender, put the tofu back as well as the rice or quinoa, plus more of the sauce. Stir it all around until it’s nice and hot. Best to make the rice or quinoa in advance the day before, so it won’t get mushy.

  3. I have probably 100 spices in three spice cabinets I think of as my treasure chests. When I branch out and create my own recipe I few those spices as paint to combine in imaginative ways as a painter might create his picture. Perhaps this new freedom to explore food and create is one reason Maria is now involved.

  4. Ooooooh looks good. I be right over.
    Here’s my. favorite breakfast recipe. Make raw hash browns, adding chopped onions on top to brown. Top them with a mix of Greek yogurt, a few green olives, a bit of salsa, a touch of olive oil, a bit of paprika, or Lawry’s type seasoning. I make my own. Mix well, top the potatoes with the mixture, and chopped red pepper and cilantro. I serve with a side of fresh tomatoes. Yum.

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