Tofu, Asparagus, And Red Pepper Stir-Fry With Quinoa

• 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

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.

dressing, rice vinegar, soy sauce, dark sesame oil, red pepper, water, quinoa, sesame oil, onion, garlic, red bell pepper, mushrooms, salt, firm tofu, sesame seeds

Taken from www.myrecipes.com/recipe/tofu-asparagus-red-pepper-stir-fry-with-quinoa (may not work)