Protein-Packed Vegan Stir-Fry: A Plant-Powered Delight

Step 1

Begin by layering two folded dish towels on a cutting board, then gently place the block of tofu on top. Add two more folded dish towels and a weighty book on the tofu. Allow it to press for at least 5 to 10 minutes, or even longer if you desire. Afterwards, cut the tofu into bite-sized cubes for later use.

Step 2

Next, warm up a spacious nonstick pan over medium heat. Add the pressed tofu and dry-fry until one side turns a lovely golden hue, approximately 5 minutes. Flip the tofu and continue cooking until the other side achieves the same golden color, about 5 more minutes.

Step 3

While the tofu sizzles away, take a moment to whisk together a delightful marinade. Combine soy sauce, agave nectar, Dijon mustard, ginger, sesame oil, and a hint of cayenne pepper in a bowl. Once the tofu is cooked, toss it in the marinade, ensuring each piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, allowing the flavors to meld together beautifully.

Step 4

In a small saucepan, bring water and quinoa to a boil. Lower the heat to a gentle simmer and cook until the quinoa is fluffy and has absorbed all the water, typically around 13 to 15 minutes. Keep an eye on the quinoa as it cooks and add more water if needed for optimal results.

Step 5

While the quinoa is simmering, place diced sweet potatoes in a saucepan and cover them with a couple of inches of water. Bring the water to a boil and let the sweet potatoes cook for about 3 minutes before draining them.

Step 6

To bring all the elements together, combine the cooked quinoa, marinated tofu, sweet potatoes, diced onion, and a drizzle of peanut oil in a large frying pan over medium-high heat. Stir everything constantly until the onion softens, which usually takes about 3 to 4 minutes. Enjoy this delicious and wholesome dish!