Quinoa “Fried Rice” with Baked Tofu & Choy Sum

Quinoa “Fried Rice”

with Baked Tofu & Choy Sum

30 MIN
2 Servings
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From the Test Kitchen

Fried rice is an endlessly customizable stir-fry dish, perfect for featuring any number of seasonal vegetables. In this modern take on the classic, we’re using quinoa instead of rice, for unique texture and subtly nutty flavor. The quinoa pairs perfectly with carrots and choy sum (a Chinese leafy green), which are among our favorite fall produce. Before adding our tofu to the pan of quinoa and vegetables, we’re baking it­—which turns it irresistibly crispy on the outside and smooth and creamy on the inside. Sweet and tangy hoisin sauce spooned on top brings this delicious meal together.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    625 Cals (est.)
fresh
ingredients
Quinoa “Fried Rice” with Baked Tofu & Choy Sum
Title
  • 1 14-Ounce Package Extra-Firm Tofu
  • 1 cup White Quinoa
  • 3 Scallions
  • 2 cloves Garlic
  • 2 Carrots
  • 1 bunch Choy Sum
  • 1 bunch Cilantro
  • 2 Tbsps Hoisin Sauce
  • 2 tsps Sesame Oil
  • 1 1-Inch Piece Ginger
  • ¼ cup Soy Glaze
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Thoroughly drain the tofu and pat dry with paper towels; cut in half horizontally. Place the tofu halves on a lightly oiled sheet pan; drizzle with oil and season with salt and pepper on both sides. Peel and small dice the carrots. Peel and mince the garlic and ginger. Roughly chop the choy sum leaves and stems. Cut off and discard the root ends of the scallions; thinly slice. Roughly chop the cilantro leaves and stems.

Bake the tofu:
2 Bake the tofu:

Place the sheet pan of seasoned tofu halves in the oven and bake, flipping halfway through, 20 to 22 minutes, or until crispy and browned on both sides. Remove from the oven and set aside to cool slightly.

Cook the quinoa:
3 Cook the quinoa:

While the tofu bakes, rinse the quinoa under cold water and drain thoroughly. Add the rinsed quinoa to the pot of boiling water and cook 13 to 15 minutes, or until tender. Drain thoroughly.

Cook the vegetables:
4 Cook the vegetables:

Once the quinoa has cooked for about 10 minutes, in a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the garlic and ginger and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the choy sum; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the choy sum is bright green and tender. Turn off the heat.

Finish the "fried rice":
5 Finish the "fried rice":

When cool enough to handle, transfer the baked tofu to a cutting board and medium dice. To the pan of vegetables, add the diced tofu, cooked quinoa, soy glaze, sesame oil and half the scallions. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and slightly crispy. (If the mixture starts to stick to the bottom of the pan, use a spatula to scrape it up.)

Plate your dish:
6 Plate your dish:

Divide the finished “fried rice” between 2 dishes. Spoon the hoisin sauce on top. Garnish with the cilantro and remaining scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Thoroughly drain the tofu and pat dry with paper towels; cut in half horizontally. Place the tofu halves on a lightly oiled sheet pan; drizzle with oil and season with salt and pepper on both sides. Peel and small dice the carrots. Peel and mince the garlic and ginger. Roughly chop the choy sum leaves and stems. Cut off and discard the root ends of the scallions; thinly slice. Roughly chop the cilantro leaves and stems.

2 Bake the tofu:

Place the sheet pan of seasoned tofu halves in the oven and bake, flipping halfway through, 20 to 22 minutes, or until crispy and browned on both sides. Remove from the oven and set aside to cool slightly.

Bake the tofu:
3 Cook the quinoa:

While the tofu bakes, rinse the quinoa under cold water and drain thoroughly. Add the rinsed quinoa to the pot of boiling water and cook 13 to 15 minutes, or until tender. Drain thoroughly.

4 Cook the vegetables:

Once the quinoa has cooked for about 10 minutes, in a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the garlic and ginger and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the choy sum; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the choy sum is bright green and tender. Turn off the heat.

Cook the vegetables:
5 Finish the "fried rice":

When cool enough to handle, transfer the baked tofu to a cutting board and medium dice. To the pan of vegetables, add the diced tofu, cooked quinoa, soy glaze, sesame oil and half the scallions. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and slightly crispy. (If the mixture starts to stick to the bottom of the pan, use a spatula to scrape it up.)

6 Plate your dish:

Divide the finished “fried rice” between 2 dishes. Spoon the hoisin sauce on top. Garnish with the cilantro and remaining scallions. Enjoy!

Plate your dish:
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