Photo: Squire Fox; Styling: Carla Gonzales-Hart
Hands-on Time
28 Mins
Total Time
28 Mins
Serves 4 (serving size: 1 1/4 cups)

A stir-fry quinoa bowl brimming with fresh veggies and tofu is a healthy replacement for the days you just can't kick the craving for takeout.

How to Make It

Step 1

Arrange tofu on several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 15 minutes. Cut into 1/2-inch-thick cubes.

Step 2

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; sauté 4 minutes or until browned. Place tofu in a bowl. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan. Add onions and next 4 ingre­dients (through bell pepper); stir-fry 4 minutes or just until tender. Add 2 tablespoons soy sauce, 1 tablespoon vinegar, and salt; cook 30 seconds. Add mushroom mixture to tofu.

Step 3

Stir in remaining 1 tablespoon soy sauce, remaining 1 tablespoon vinegar, quinoa, cabbage, cilantro, and sugar. Toss well to combine.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

JaninBaltimore's Review

December 04, 2014
This was really good but I did not use mushrooms and added more onions as well as chopped zucchini and carrots (cooked them first). Make sure the tofu is stir-fried so crispy. I also topped with toasted sesame seeds.

amyjoy622's Review

October 09, 2014
What a fabulous recipe. Made it just as suggested - wouldn't change a thing. Great flavor!

SarahB51503's Review

August 31, 2014
This was tasty! Like any stir fry it takes a lot of prep work, but comes together quickly. I subbed edamame for tofu, with good results. I also used half shitake and half baby bella mushrooms (cheaper). It could use a little bit more flavor - I ended up adding more soy, sriracha, and chili garlic sauce. I also added half of the cabbage in while the rest of the food was cooking so it softened for more flavor variety. I'll be making this again!

sarastallryan's Review

August 25, 2014
This was a great recipe! I substituted chicken breast for the tofu because my children eschew tofu. Also, I eyeballed the ginger and garlic and probably doubled the amount called for so it was really flavorful. It was a nice, filling dish that required no sides because everything is in it already. The only improvement might be a little something to spice it up like a chile pepper or asian hot sauce.

Maybe needs a little more flavor...

April 19, 2017
I substituted baby bellas for shitake mushrooms and savoy cabbage for napa cabbage.  And I cooked the cabbage a little bit to soften it up instead of just adding it at the end.  It didn't have as much flavor as I was expecting but it was still good.  I would make it again, but maybe add more garlic, salt and possibly sriracha.  Very healthy dinner option!