I have GOT to start remembering to take pictures. ARGH! Sorry. Still no pics tonight and all of the food is warming my family's bellies.
This is a FAST dinner. I had it on the table well under 30 minutes.
Teriyaki Tofu & Butternut Squash over Quinoa
Cooking oil (I used canola)
8 oz. pkg. extra firm tofu (non-silken preferrably), cubed
1/4 cup teriyaki sauce
2 Tbs flour or cornstarch
1 medium butternut squash, peeled & cubed
1 Tbl dried thyme
3 Tbl walnuts, chopped
2 Tbl fresh ginger, peeled & chopped
Combine the tofu, teriyaki and flour/cornstarch in a dish. Heat 2 Tbs oil over medium-high heat in a 10" skillet. Once hot, add the tofu, stirring occasionally. While the tofu is browning, put the butternut squash in a covered glass dish with 3 Tbs water and microwave for 3-5 minutes, depending on your microwave. You just want to soften up the squash so it will cook faster.
Once the tofu is mostly browned, remove from skillet. I removed most of the fond left in the pan. You may choose to leave it. Add 2 Tbs oil to skillet and butternut squash. Cook until butternut squash is mostly browned. Add thyme, walnuts & ginger. Cook 1 minute. Return the tofu to the pan and cook another 1-2 minutes. Serve over cooked quinoa.
1 cup quinoa
2 cup water
Put quinoa and water in a saucepan together. Cover. Bring to a boil. Reduce heat to simmer and cook 12-15 minutes. It's that easy.
This was yum! I think I might use a little more teriyaki sauce next time, maybe at the end so the whole thing was a little saucy. As it is, there isn't really any sauce leftover. Still... a winner! And FAST!