Ingredients

Sesame oil to taste
Soy sauce to taste
2-3 heaping spoonfuls chili garlic sauce
1 onion
1 package whole white mushrooms
1 package pre-cut red, yellow, and green bell peppers (or 2-3 whole bell peppers)
1 package extra firm tofu
1 cup quinoa

Directions

1. Add quinoa and 2 cups water to rice cooker and start.
2. Cut up bell peppers, mushrooms, onion, and tofu into 1-inch pieces and set aside.
3. Pour sesame oil, soy sauce, and chili sauce into large pan or wok on medium-high. Add tofu and vegetables and bring to a boil. Cook, stirring occasionally, for 20 or so minutes.
4. Once the onions are translucent and the veggies are cooked without being too soft, serve on top of the quinoa.

Serves 4.

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