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|Calories390Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Erin N. 9 days ago
Overall good flavor, I did add a clove of diced garlic and some onion, as well as chicken since I’m not vegetarian. I likely would reduce the amount of quinoa if I were to make over again just because I don’t want the quinoa to be the main focus of the dish. If I make this again I would do half the quinoa, or use the recipe other than the quinoa and pour the veggies and sauce over rice.
Lavaroots Performing Arts 3 months ago
Great & was easy to make not a lot of ingredients needed
Jessica Holvik 6 months ago
This was a simple meal to make, and healthy and yummy. I marinated the tofu in the sauce, and added some chicken for my meat loving family, but the high protein ingredients meant I could cut down on the meat content. I would do it with only 1-1/2 cups of quinoa next time.
Blake Pryor 8 months ago
Lots of flavor and a nice way to spice up your meal choices. My 15 month old son even really enjoyed it
Yassine E. 8 months ago
Amazing. This was ridiculously easy to make and tasted delicious!
Alyx F. 9 months ago
Really good and flavorful
Mary Beth Patten a year ago
It was very good. It also was very easy and quick to prepare. I will be making it again. I did ,ale double the amount of sauce as it was very dry.
Hough a year ago
Sauce was a little bland, coconut milk would be a nice addition.
Leah a year ago
waaay too much food for largest skillet. I had to mix the veggies with the quinoa and the sauce in a mixing bowl because it didn't all fit in the skillet - and I only used two bell peppers and 2/3 of the green beans recommended in the recipe. not enough flavor from the sauce. Tofu tasted dense and under cooked. I didn't want to eat my leftovers.
Stella a year ago
Soooo good. Tasted like a rich Thai dish and I even forgot to add the ginger which would have made it even better. Instead of quinoa, I used cauliflower rice to decrease the carb content. I also added scrambled eggs and shrimp. Will make it again and again!
Cathy Murphy 2 years ago
Delicious! Even my brother who wanted meat liked it. He said it was nicely spiced. Because of the pandemic, the store was out of the stuff. No fresh ginger. I put a little bit of ground into the sauce. No red curry paste. The jar just said curry paste. It was a little bit yellow. No uncooked quinoa. I had a get the last few packages of ready to eat. It was only around 9 ounces. Definitely could have used more like 2 cups of cooked. This was only my 2nd time cooking tofu and the 1st time was 30 years ago. I remembered my ex mil saying that you should press most of the water out. I also sauted the tofu first for a couple of minutes before adding the veges. I added some red onion and carrots. Next time I will cut down on the green beans. I think 9 ounces is probably enough.
Olga Gorelik 2 years ago
I cut the quinoa to 1.5 cups and added more veggies. I also soaked the tofu in soy sauce with shredded ginger beforehand for an enhanced flavor. Yummy!
Lancour 2 years ago
Too much quinoa, not enoughflavor
Kelli Owens 2 years ago
This turned out really yummy and was pretty quick and easy. I cut the quinoa in half and added extra veggies, and it was just the right amount for my husband and I and our two young children. I will definitely make it again.
Camille Koroma 2 years ago
Loved it!!! Will make again ❤️
Krista Cary 3 years ago
I substituted BRAGG liquid aminos for soy sauce, added carrots, onion, broccoli, serrano pepper, doubled the ginger, 6 cloves of garlic, thinly julienned beets, shredded brussels sprouts, and seasoned with cayenne. Squeezed some lemon into the sauce. If you prefer more veggies than quinoa, like my fam, cut it down to 1 cup, 2 was far too much quinoa and threw off the texture for us. Garnished with nutritional yeast, green onion, and sriracha. Yummy!
Bianka Sanchez 3 years ago
It turned out really good but it could have used a bit more sauce.
Alisha Perez 3 years ago
i would definitely make again
megan wall 3 years ago
Tasty. I used 2 bell peppers and 15 oz of green beans.
Amanda Avery 3 years ago
Turned out great and the 3yo loved it. The 5yo didn't appreciate the red quinoa substitution instead of the color he knows, but oh well.
Laura L. 3 years ago
It is a good idea but was too salty even with low sodium soy sauce. I added lime and some honey to round out the flavors.
vivianouula .m 3 years ago
I used different veggies and turned out way better than i expected😳😁
Dedhia 3 years ago
it was nice followed the recipe on yummly
Becker 3 years ago
Fantastic dish. Super simple. I added onions. The recipe does make a ton so maybe cut back if your only making for 2-4 people.
João 3 years ago
My sauce was only the soy sauce so take this with a grain of salt. I think it had too much quinoa. I also think it's useful to remind to chop the peppers in really tiny bits.
Drina 3 years ago
The green beans didn’t work, they didn’t absorb the flavors of the sauce so they ended up tasting bland. The dish itself has a good flavor and it’s very easy to incorporate a variety of vegetables. I added onion, garlic, & mushrooms and they went with the dish very well. Tofu was ok, it takes the sauce well but the texture stays soft, so if you like your tofu more textured you’ll probably need to cook separate.
Adrienne B. 3 years ago
Awful. Got firm tofu instead of extra firm as that’s all had in shop. It crumbled like feta. Far too much quinoa and I didn’t even use the full 2 cups recipe says. Looks and smells so unappetising I can’t see any of us wanting to eat it. Disappointing!
Stephanie Novak 3 years ago
This dish turned out great! My 5 year old even ate it all up!!
Johnny Brooks 3 years ago
Thank you it turned out better then iyou could wish for everyone liked it. Will make it again.
Shaw-Nicholson 3 years ago
Tastes awesome. I added mushrooms and zucchini and used salmon instead of tofu