Tofu Satay Quinoa Bowl

With this healthy, Thai-inspired grain bowl, take out will become a thing of the past.  This is a great weeknight meal that also makes for great leftovers the next day.   Pro tip: when stir-frying, cook each ingredient separately and never overcrowd the pan to ensure a faster and more evenly cooked product.    

  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Ready-in: 40 minutes
  • 1 Package Extra-Firm Tofu (cubed)
  • 1 Bunch Bok Choy (washed and sliced)
  • 1 pound Crimini Mushrooms (cleaned and sliced)
  • 1.25 cup Quinoa
  • 1 Container Nutty Lemongrass Sauce
  • 1.25 cup Carrots (peeled and diced)
  1. Prepare the quinoa per package instructions.
  2. Meanwhile, clean and cut vegetables. In a screaming hot skillet or wok, heat oil and cook each type of vegetable in batches with a pinch of salt. With the bok choy, cook the chopped stems first and add the greens at the very end to wilt.
  3. Wipe out the wok, add more oil and return to the heat. Saute the cubed tofu in batches with a pinch of salt until heated through and slightly browned.
  4. When the quinoa is ready, combine with the vegetables. Adjust seasoning and serve with plenty of Haven's Kitchen Nutty Lemongrass Sauce.