Every bite of fried broccoli and carrots were hot,
Oh yes, in my countdown to Christmas moviethon, today included The Grinch. And it could not have been a more perfect movie date day. Galoshes on, raincoats zipped, we ventured through the pouring rain blaring holiday tunes from the car stereo. If you haven't seen the new version, it's pretty cute. Even though he's just a cartoon, that little dog Max melts my heart! And, clearly, the Grinch's too!
Inspired by the cold weather, I knew dinner called for something hot. And, also inspired by our holiday movie, I also thought maybe something GREEN was in order for dinner!
This stir fry came together in about a half hour, start to finish (or to the tune of about 5 Notorious BIG songs). I used coconut milk to make the quinoa, and it made all the difference. There was a subtle sweetness to the dish that complemented the spicy peanut sauce beautifully.
Here's the recipe.
Coconut Stir Fry with Tofu and Vegetables
Serves 4
Quinoa
1 cup uncooked quinoa
2 cups unsweetened coconut milk
Sauce
2 tablespoons creamy peanut butter
4 tablespoons coconut aminos
1 tablespoon maple syrup
2 tablespoons lime juice
2 1/2 tablespoons sriracha
1 tablespoon toasted sesame oil
2 teaspoons minced garlic
Stir Fry
1 10-oz package pre-cooked, frozen edamame
Coconut oil spray
1 16-oz block of extra firm tofu, pressed, patted dry, and cut into 1/2" cubes
16 ounces broccoli florets
1 cup thinly sliced shredded carrots
6 green onions, thinly sliced
Chili lime cashews, for garnishing
Fresh chopped cilantro, for garnishing
Method
In a medium saucepan, bring the coconut milk and quinoa to a boil. Cover and reduce heat to low. Let simmer, covered, for about 15 minutes. Then, fluff with a fork, remove from heat, recover, and let sit for another 5 minutes, or until you finish making the rest of the dish.
Boil water in a teakettle and pour the frozen edamame into a medium sized bowl. Fill the bowl with boiling water. Cover with a paper towel and set aside.
In a medium bowl, microwave the peanut butter for about 30 seconds or until it's a bit runny. Then, add all the other dressing ingredients and whisk together. Set aside.
Spray a large frying pan or stir-fry pan with a generous coat of coconut oil. Heat the oil to high heat and then add the cubed tofu. Fry for a couple of minutes, then turn the tofu over, repeating until all the sides are evenly browned. Remove the tofu from a pan (I used a glass tupperware that I knew I'd use for leftovers to save dishes).
Add more coconut oil to the pan and return to heat. Add the broccoli and stir fry for about 5 minutes on medium high heat. Then, add the carrots and green onions. Stir fry for about 5 more minutes. Then, drain the edamame and add to the stir fry along with the tofu. Stir fry for a minute or two until all the ingredients are well incorporated and hot.
Place a generous spoonful of coconut quinoa on a plate. Top with the stir fry mixture. Then, drizzle a couple tablespoons of sauce over the dish. Garnish with chili lime cashews, or salted peanuts, and cilantro. Enjoy piping hot.
But the flavorful sauce gave the dish a whole lot.
Each taste was so nutty and spicy with heat,
And the quinoa was fluffy, so yummy to eat!
Oh yes, in my countdown to Christmas moviethon, today included The Grinch. And it could not have been a more perfect movie date day. Galoshes on, raincoats zipped, we ventured through the pouring rain blaring holiday tunes from the car stereo. If you haven't seen the new version, it's pretty cute. Even though he's just a cartoon, that little dog Max melts my heart! And, clearly, the Grinch's too!
Inspired by the cold weather, I knew dinner called for something hot. And, also inspired by our holiday movie, I also thought maybe something GREEN was in order for dinner!
This stir fry came together in about a half hour, start to finish (or to the tune of about 5 Notorious BIG songs). I used coconut milk to make the quinoa, and it made all the difference. There was a subtle sweetness to the dish that complemented the spicy peanut sauce beautifully.
Here's the recipe.
Coconut Stir Fry with Tofu and Vegetables
Serves 4
Quinoa
1 cup uncooked quinoa
2 cups unsweetened coconut milk
Sauce
2 tablespoons creamy peanut butter
4 tablespoons coconut aminos
1 tablespoon maple syrup
2 tablespoons lime juice
2 1/2 tablespoons sriracha
1 tablespoon toasted sesame oil
2 teaspoons minced garlic
Stir Fry
1 10-oz package pre-cooked, frozen edamame
Coconut oil spray
1 16-oz block of extra firm tofu, pressed, patted dry, and cut into 1/2" cubes
16 ounces broccoli florets
1 cup thinly sliced shredded carrots
6 green onions, thinly sliced
Chili lime cashews, for garnishing
Fresh chopped cilantro, for garnishing
Method
In a medium saucepan, bring the coconut milk and quinoa to a boil. Cover and reduce heat to low. Let simmer, covered, for about 15 minutes. Then, fluff with a fork, remove from heat, recover, and let sit for another 5 minutes, or until you finish making the rest of the dish.
Boil water in a teakettle and pour the frozen edamame into a medium sized bowl. Fill the bowl with boiling water. Cover with a paper towel and set aside.
In a medium bowl, microwave the peanut butter for about 30 seconds or until it's a bit runny. Then, add all the other dressing ingredients and whisk together. Set aside.
Spray a large frying pan or stir-fry pan with a generous coat of coconut oil. Heat the oil to high heat and then add the cubed tofu. Fry for a couple of minutes, then turn the tofu over, repeating until all the sides are evenly browned. Remove the tofu from a pan (I used a glass tupperware that I knew I'd use for leftovers to save dishes).
Add more coconut oil to the pan and return to heat. Add the broccoli and stir fry for about 5 minutes on medium high heat. Then, add the carrots and green onions. Stir fry for about 5 more minutes. Then, drain the edamame and add to the stir fry along with the tofu. Stir fry for a minute or two until all the ingredients are well incorporated and hot.
Place a generous spoonful of coconut quinoa on a plate. Top with the stir fry mixture. Then, drizzle a couple tablespoons of sauce over the dish. Garnish with chili lime cashews, or salted peanuts, and cilantro. Enjoy piping hot.