Tofu, Asparagus, and Red Pepper Stir-Fry with Quinoa

Ingredients

• Dressing:
• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons dark sesame oil
• Dash of crushed red pepper
• Stir-fry:
• 1 1/2 cups water
• 1 1/2 cups uncooked quinoa
• 1 tablespoon dark sesame oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 cups red bell pepper strips
• 2 cups sliced mushrooms
• 2 cups (1-inch) sliced asparagus (about 1 pound)
• 1/2 teaspoon salt
• 1 (12.3-ounce) package reduced-fat firm tofu, drained and cubed
• 2 tablespoons sesame seeds

Preparation

1. To prepare dressing, combine first 4 ingredients in a small bowl; stir with a whisk. Set aside.
2. To prepare stir-fry, bring water to a boil in a small saucepan. Stir in the quinoa; cover, reduce heat, and simmer 10 minutes. Remove from heat. Let stand, covered, 10 minutes; fluff with a fork.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and stir-fry 5 minutes. Add the bell pepper, mushrooms, asparagus, salt, and tofu; stir-fry 3 minutes. Stir in dressing. Serve over quinoa, and sprinkle with sesame seeds.