Basil-Orange Tofu and Quinoa Stir Fry!

The last few weeks Ryan and I have been concentrating on getting our bodies strong and wholesome again.  Between his frequent visits to the chiropractor, my magic hands and arms working on his back, multiple mile walks, and various yoga and strengthening sessions, our bodies need for some delicious, protein driven meals.

I have been obsessed with oranges for the last few months.  I don't know if my body is craving the sweet citrus or what, but there is nothing better than cutting up a fresh orange into slices and sucking all the bright, revitalizing vitamin C out of it!  I swear, nothing is better than fresh fruit and sunshine after a cold and miserable winter!  Bring on those rays and citrus!!!

With that said, citrus is included in both the marinade for the tofu and in the sauce for the stir fry, which makes this quite the harmonious dish!  A little bit sweet, a little bit savory, tons of protein, vegetables and healthy lipids!  What a perfect post workout meal!

Basil-Orange Tofu and Quinioa Stir Fry!

Ingredients/Directions:
(for the basil-orange marinated tofu)
1/2 package of extra firm 5 spice tofu (or plain extra firm tofu, drained), cubed
1-2 large orange, juiced
1 tbsp tamari or soy sauce
1 tbsp chopped fresh basil
1/2 tbsp agave nectar
1/2 tbsp Thai chili paste
1 tsp sesame oil

In a bowl, mix together all the ingredients for the marinade.  Toss in cubed tofu and let sit for about 20 minutes to absorb some of the basil-orange marinade.  Remove tofu from bowl and keep the left over marinade.  Heat saute pan with sesame oil over med-high heat and add in cubed tofu.  Saute each side for about 2 minutes.  Before removing tofu, toss in the remaining sauce and coat completely.  Add to quinoa salad.

Ingredients/Directions:
(for the Quinoa Stir Fry)
1/2 c dry quinoa
1 c vegetable broth or water (for cooking quinoa)
1/2 c sliced mushrooms
2 carrots, julienned
1/4 c shelled edamame, cooked
4 green onions, chopped
2 tbsp fresh basil, chopped
2 tsp fresh ginger, minced
1 clove garlic, minced
1/2 tbsp sesame oil
1/2 tbsp chili oil
2 tbsp tamari or soy sauce
2 tbsp fresh orange juice

In a small pot, bring broth and quinoa to a boil, reduce heat,cover and cook for about 15-20 minutes or until liquid is absorbed.  Fluff the quinoa with a fork, remove from heat and set aside.

In a wok, heat sesame oil and chili oil over med heat. Add in minced ginger and garlic and saute for about 1 minute.  Toss in mushrooms and julienned carrots and continue to saute for another 3-5 minutes.  Add in the remaining ingredients and quinoa (except for the basil) and stir until everything is mixed.  Transfer to a bowl and toss with your basil orange tofu!

Garnish with chopped basil, sesame seeds or more chopped scallions!