Chef’s Tip: For a quick protein swap, substitute cooked chicken or shrimp for the tofu. Sliced bok choy or broccolini can be used instead of broccoli. Fresh pineapple is a treat in this dish but if convenience dictates, canned may also be used.
1. Pat tofu dry with paper towel. Heat 2 tbsp. oil in a large skillet over medium-high heat. Add tofu; sauté 5 minutes or until lightly browned. Transfer to a plate and keep warm. Add remaining oil to pan and heat.
2. Add broccoli to pan and sauté 2 minutes. Add pineapple and sauté 2 minutes. Add stir fry sauce and reserved tofu; cook, stirring, 1 or until heated through. Serve over hot Path of Life (10 oz.) Asian Wok Quinoa Blend. Garnish with sesame seeds and crushed red pepper if desired.
Serving Size: 4