Foofy * Not Foofy

Teriyaki Tofu & Butternut Squash over Quinoa

RecipesHeatherAnne NorburyComment
I have GOT to start remembering to take pictures.  ARGH!  Sorry.  Still no pics tonight and all of the food is warming my family's bellies.

This is a FAST dinner.  I had it on the table well under 30 minutes.

Teriyaki Tofu & Butternut Squash over Quinoa

Cooking oil (I used canola)
8 oz. pkg. extra firm tofu (non-silken preferrably), cubed
1/4 cup teriyaki sauce
2 Tbs flour or cornstarch
1 medium butternut squash, peeled & cubed
1 Tbl dried thyme
3 Tbl walnuts, chopped
2 Tbl fresh ginger, peeled & chopped
Quinoa, cooked

Combine the tofu, teriyaki and flour/cornstarch in a dish.  Heat 2 Tbs oil over medium-high heat in a 10" skillet.  Once hot, add the tofu, stirring occasionally.  While the tofu is browning, put the butternut squash in a covered glass dish with 3 Tbs water and microwave for 3-5 minutes, depending on your microwave.  You just want to soften up the squash so it will cook faster.

Once the tofu is mostly browned, remove from skillet.  I removed most of the fond left in the pan.  You may choose to leave it.  Add 2 Tbs oil to skillet and butternut squash.  Cook until butternut squash is mostly browned.  Add thyme, walnuts & ginger.  Cook 1 minute.  Return the tofu to the pan and cook another 1-2 minutes.  Serve over cooked quinoa.

Quinoa


1 cup quinoa
2 cup water

Put quinoa and water in a saucepan together.  Cover.  Bring to a boil.  Reduce heat to simmer and cook 12-15 minutes.  It's that easy.

This was yum!  I think I might use a little more teriyaki sauce next time, maybe at the end so the whole thing was a little saucy.  As it is, there isn't really any sauce leftover.  Still... a winner!  And FAST!