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

Ingredients

• 2 cups asparagus sliced (1-inch) ( 1 pound)
• 2 cups bell pepper strips red
• 1 tablespoon sesame oil dark
• 2 teaspoons sesame oil dark
• 2  garlic cloves minced
• 2 tablespoons soya sauce low-sodium
• 2 cups mushrooms sliced
• 1 cup onion chopped
• 1 Dash pepper red crushed
• 1.5 cups quinoa uncooked
• 2 tablespoons rice vinegar 
• 0.5 teaspoon salt 
• 2 tablespoons sesame seed 
• 12.3 ounce spicy tofu firm cubed drained reduced-fat
• 1.5 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

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.
3. Remove from heat.
4. Let stand, covered, 10 minutes; fluff with a fork.
5. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
6. Add onion and garlic, and stir-fry 5 minutes.
7. Add the bell pepper, mushrooms, asparagus, salt, and tofu; stir-fry 3 minutes. Stir in dressing.
8. Serve over quinoa, and sprinkle with sesame seeds.