This easy spin on a traditional stir-fry is light, quick and super flavorful.
What you need to know about this recipe:
You can totally make it nut free. If you don’t like nut butter or are allergic, simply omit it from the sauce recipe below. You’ll end up with a basic Asian-style sauce that will still taste awesome.
And if Asian-style sauces aren’t your thing – check out this post about different sauces and glazes you can make that would still go really well with this meal.
Of course, you can change up the veggies too. Other veggies that work in this meal are:
- kale or spinach
- green beans
- sweet potato, butternut squash
- bok choy
- green onion
- brussels sprouts
Basically anything except tomatoes or cucumbers!
Not into quinoa?
Rice, cauliflower rice, farro, pasta or noodles would also work really well. Even sweet potato could work as a starch in this meal!
How to drain Tofu:
How to cook this meal with different proteins:
Not feeling tofu? You can also use tempeh or edamame as a vegan protein option for this meal.
Eat meat? Cut up chicken, beef or deveined shrimp would make excellent protein options for this meal too. Keep the sauce the same and make sure to adjust the cooking times/method to fit the protein you choose!
Remember that quinoa and broccoli have plenty of protein in them too!
Storage & reheating instructions:
This meal can last in the fridge for up to four days and it’s not freezer-friendly. It’s best to reheat it in the microwave or on the stove, or you can eat it cold!
Happy prepping 🙂