Tofu Stir Fry

• 1 package firm tofu
• 1 1/2 cups broccoli florets
• 2 carrots large, sliced
• 1/2 cup baby corn
• 1 can water chestnuts drained
• 1 cup snap peas
• 1/2 cashew pieces, or other preferred nut
• 1/4 cup soy sauce
• 1 teaspoon honey
• 1 teaspoon spicy brown mustard
• 1 tablespoon chili sauce Siracha, or to taste
• 1 cup quinoa uncooked

1. Drain tofu, slice and layout on paper towels, with more covering. Apply pressure (I used a skillet and left it on top for an hour) to drain water from tofu. Dice tofu in cubes less than 1"x1".
2. In separate bowl, mix soy sauce, honey, siracha, and mustard. Add tofu and gently move tofu in bowl that all tofu is coated in sauce. Set aside and allow to marinate for at least 15 min. (Great time to chop all the veggies.)
3. Prepare quinoa per box directions. Usually, 1 cup quinoa to 2 cups water. Bring to boil and simmer for 25 min. (Add bouillon cube for added flavor).
4. In large skillet on medium heat, saute tofu for about 5 min. Add carrots and broccoli and saute for another 3 min. Add remaining veggies. (add extra soy sauce or siracha to taste). Stir every 1-2 min until veggies are at desired tenderness. Add cashews.
5. Serve with quinoa while hot.

broccoli florets, carrots, baby corn, water, peas, cashew, soy sauce, honey, brown mustard, chili sauce, quinoa

Taken from www.yummly.com/recipe/Tofu-Stir-Fry-1105338 (may not work)