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Lunch recipe · from the recipe book

Crispy Tofu Pepper Stir-Fry with Citrus Ginger

Golden, crisp-edged tofu and blistered peppers and onions tossed in a bright orange-lime ginger glaze over fluffy quinoa with crunchy chopped peanuts.

Crispy Tofu Pepper Stir-Fry with Citrus Ginger

Ingredients

  • 1¼ cups200 gQuinoa, dryrinsed
  • 1⅔ cups400 gWater
  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 2½ tbsp20 gCornstarchdivided
  • 2 tbsp30 gCanola oildivided
  • 2 medium240 gRed bell peppercut into strips
  • 1½ medium200 gGreen bell peppercut into strips
  • 2 medium200 gRed onioncut into thick wedges
  • 1 medium200 gZucchinihalved and sliced
  • 3 cloves9 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • ⅔ cup (160 ml)150 gOrange juice
  • 2 tbsp30 gLime juice
  • 2 tbsp30 gLow-sodium soy sauce
  • 1 tbsp20 gHoney
  • 1⅛ tsp5 gToasted sesame oil
  • ¼ cup40 gDry-roasted peanuts, unsaltedroughly chopped
  • 2 medium30 gGreen onionssliced

Steps

  1. Bring the quinoa and water to a boil in a small pot, cover, simmer on low for 15 minutes, then rest off the heat, covered, while you cook.
  2. Meanwhile, make the sauce: whisk the orange juice, lime juice, low-sodium soy sauce, honey, toasted sesame oil, and half of the cornstarch in a bowl.
  3. Pat the tofu dry and toss it with the remaining half of the cornstarch.
  4. Heat half of the canola oil in a large skillet over medium-high heat. Fry the tofu, turning occasionally, until golden and crisp on all sides, about 8 minutes, then move it to a plate.
  5. Add the remaining half of the canola oil to the skillet. Add the red onion and stir-fry for 2 minutes, then add the red bell pepper, green bell pepper, and zucchini and cook until blistered and crisp-tender, about 5 minutes.
  6. Add the garlic and ginger and stir for 30 seconds until fragrant.
  7. Stir the sauce, pour it into the skillet, and simmer until glossy and thickened, about 1 minute. Return the tofu and toss to coat.
  8. Fluff the quinoa and divide it among 4 bowls. Top with the stir-fry and scatter over the peanuts and green onion.

Contains: Peanuts, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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