James is out of town and it’s dinner time. I don’t want to make a big mess or a big fuss over dinner. In college I would just eat a Luna bar. Now I go for something a little more substantial, but just as easy to make (of course it’s not as easy as opening a Luna bar, but in terms of cooking something, it might as well be!) I love stir-fry’s because they are easy, delicious and oh so satisfying. You can make it with tofu. without tofu. With broccoli. Without broccoli. Want to add chicken or beef? Go for it! Some like it hot? Add that extra kick!

One Year Ago: Turkey Burgers with Avocado and Goat Cheese | Fresh Vegetable Quiche
Two Years Ago: Kotecki Krunch – Passover Style | Morning Glory Muffins – Passover Style | Fig Bars

Ingredients
Source: Me!
1 cup quinoa, cooked according to package
1 cup mixed veggies, your choice (I got one of those mixes from Whole Foods)
1 package firm tofu, pressed and chopped into 1-inch cubes
1 egg, lightly beaten
1 tsp. sesame oil, divided
vegetable oil
2-3 T. Korean teriyaki sauce

Directions
1. Heat 1 tsp. vegetable oil and splash of sesame oil in wok over medium-high. Add egg and fry. Remove egg to small plate and set aside.
2. Add more oil and splash of sesame oil. Add tofu pieces and stir fry until golden brown. Remove tofu onto plate and set aside. Add oil as needed and add veggies. Stir fry until soft. If necessary, add a splash of water and cover to steam veggies. Once the veggies are cooked, add tofu and cooked quinoa.
3. Add teriyaki sauce to coat. Add more to taste. Add egg and stir to combine. Transfer to a plate and serve.

Voila!
3. Add veggies