This was very, very good. It will definitely be a repeat recipe around this house! The sweetness from the pineapple and the hint of BBQ from the hoisin sauce go very well together. By using leftover quinoa and chopped veggies, this recipe can be assembled very quickly.
1 c. leftover quinoa
1/2 block of extra-firm tofu
1/2 red pepper, cut into large chunks
1 small onion, cut into wedges
1 c. chopped broccoli florets
1/2 c. walnuts, chopped
1/2 small can of pineapple, drained and chopped
1/2 Tb. toasted sesame seeds
1/2 Tb. minced garlic
4 dried red chili peppers (arbol)
Oil and chili oil to saute
1/3 c. hoisin sauce
1 Tb. tamari
1/2 Tb. lime juice
1/2 Tb. seasoned rice vinegar
A few shakes toasted sesame oil
Press and drain tofu until no more water comes out (about 10-15 minutes). Meanwhile, toast walnut pieces in a dry skillet. Set aside.
Cut the tofu into very small dice and saute in some oil and chili oil with two of the dried peppers until browned on all sides. Remove from heat.
In the same skillet, adding a little more oil if necessary, saute the red peppers, onion, remaining dried chiles (2), and broccoli with the garlic until crisp-tender; about 3 minutes. Add the cooked tofu, chopped pineapple, and sauce. Heat another minute or so or until sauce and pineapple are heated. Add the leftover quinoa, sesame seeds, and toasted walnuts. Mix all ingredients until quinoa is throughly coated with sauce and heated. To serve, remove the chili peppers. Enjoy!