With my normal life having been so interrupted lately, I’ve been grocery shopping sporadically, ordering takeout when I have a meal planned to cook, making impulse purchases, and reheating leftovers. My refrigerator looks like a bomb went off in it. So when I had a few minutes to myself this week, I decided to take some inventory and clean it out.
I ended up throwing away a lot: food past its expiration date, things buried in the back of the fridge and forgotten about, leftovers whose origination I couldn’t recall. But I was also faced with a few things that were still edible, including 2 packages of tofu with the use by date of the following day. And thus, dinner was born.
It was a really quick and easy meal to throw together, despite the half hour to press the tofu and 2 hours of marinade time (inactive prep, my favorite!). After all that was said and done, it was on the table in less than 20 minutes. The Husby told me to add it to our “regular rotation,” and even the Fruitaholic had a generous serving… with extra pineapple, of course.
Pineapple Fried Quinoa with Honey Ginger Soy Marinated Tofu – a The Jey of Cooking original, inspired by Gina’s Skinny Recipes
- 1 16 oz Package Extra Firm Tofu, drained and diced
- 1/3 Cup Low Sodium Soy Sauce
- 1/4 Cup Honey
- 3 Tbsp. Rice Wine Vinegar
- 2 Tbsp. Garlic, minced
- 2 Tbsp. Fresh Ginger, minced
- 1 Cup Uncooked Quinoa
- 2 Eggs, beaten
- 1 Cup Fresh Pineapple, diced
- 1 Cup Edamame, shelled
- 1 Cup Baby Carrots, sliced
- 1 Sweet Onion, diced
- 2 Tbsp Canola Oil, divided
On a large plate or rimmed baking sheet, place a layer of paper towels. Add diced tofu on top and follow with another layer of paper towels. Lay a kitchen towel over the paper towels and place a heavy pan or book on top. Allow to press for 30 minutes to 1 hour.
In the meantime, in a medium bowl, combine soy sauce, honey, rice wine vinegar, garlic and ginger and whisk until well mixed. When tofu is ready, place inside a gallon sized plastic bag and add the marinade. Place the bag, on its side, in the refrigerator and allow to marinate for at least 2 hours, turning halfway through.
When tofu has marinated and you are ready to use, rinse the uncooked quinoa under cold water until no longer foamy. Add the quinoa to a medium saucepan with 2 cups of water. Add a generous drizzle of soy sauce and rice wine vinegar and bring to a boil, then reduce heat to simmer and cover with the lid slightly ajar. Cook for 10-15 minutes, until water is absorbed. Allow to cool for 5 minutes and fluff with a fork.
In a stir fry pan or wok, heat 1 Tbsp. of canola oil over medium high heat. When hot, add the tofu. Cook, stirring frequently for 3 minutes, then add the pineapple. Cook until the tofu starts to brown on all sides, then remove from heat and set aside.
Add 1 Tbsp. of canola oil to the pan and add the carrots, onions and edamame. Cook, stirring frequently for 3 minutes, then add eggs and scramble well. Add the quinoa to the wok and stir everything together for another 2 minutes. Fold in the tofu and pineapple until well combined.