Hibachi Veggies with Quinoa, Pan Seared Tofu and Toasted Cashews.

Bennett and I prepared another yummy vegetarian meal tonight- and even ventured out by trying tofu for the first time! If you had told me two years ago, even two months ago that I would actually be eating tofu and enjoying it I would have laughed and then asked for a steak please.

We both really love Asian flavors, as you can probably tell as this is the second Asian inspired recipe in a row. We’ll delve into some other flavors soon I am sure, but until then I hope you enjoy! The quinoa in this recipe is a much healthier substitute for white and brown rice, and the tofu takes the place of your meat. Super yummy!


1 Block of Tofu (firm or extra firm)

2 Squash, chopped

1 Onion, chopped

1/2 cup of Quinoa (makes a full cup prepared).

1/2 cup of cashews

1 tablespoon of soy sauce

3 tablespoons of hoisin sauce

1 tablespoon sriracha

2 tablespoons of peanut oil (or vegetable oil)

Garlic Seasoning, sesame seeds, onion powder, salt and pepper to taste.


1.Unwrap the tofu. Drain. Cut into cubes (or rectangles as mine turned out, ha!). Place on heavy duty paper towels then place a heavy pot on top to help drain out the excess liquid.

2. Prepare quinoa per directions on package.


3. Coat a sauté pan with 1-2 tablespoons of peanut oil. Heat up to medium/high heat. Distribute tofu evenly on pan and cook for about 15 minutes, making sure to flip the pieces until brown and crispy on both sides. Season with garlic, salt, pepper, sesame seeds and onion powder.


4. Coat a sauté pan with 1-2 tablespoons of peanut oil. Heat up to medium heat. Saute onions and squash until soft (approx. 10 minutes), and then add in the hoisin sauce, soy sauce, and sriracha. Stir in cooked quinoa.


5. Once tofu is complete, transfer to paper towel to drain excess oil. Throw cashews into the same pan for approx. 30 seconds to get them nice and toasted. Turn off heat and transfer tofu back to the pain with the cashews. Spoon a nice helping of the quinoa and veggies as well as the tofu and cashews onto your plate! Bennett and I both loved eating this meal with the traditional Japanese hibachi style ‘white sauce’ or ‘yum yum sauce.