Another dinner that fits into the “easy & healthy” category: thai tofu quinoa bowl.
Using ingredients on hand, I baked a pack of tofu (after coating in soy sauce and chili garlic sauce), cooked a cup of quinoa in the rice cooker (with low sodium chicken broth seasoning), and sautéed garlic, tossing in peas, green beans, snow peas, sesame seeds and red pepper flakes. I added a green Thai sauce packet to the mix (found at World Market), although other Asian sauces like this Bangkok Peanut Sauce (found in the Asian isle at most grocery stores), are good too!
*Note: I recently came across this tip for how to bake ultra crispy unfried tofu, which I still have yet to try, but it sounds great!
Toss the baked tofu into the skillet with the veggie mix, adding your sauce of choice, and pour over a heap of quinoa.
This is an easy go-to for dinner, since unopened tofu lasts about 2 months in the fridge, quinoa can be purchased in bulk from Whole Foods, and frozen veggies work fine for stir fries (and a bulb of garlic seems to last forever, along with stir fry sauces). An onion and thai peppers would have been great in it, had they been in the fridge.. But this dish would still be great without a store bought sauce– the fresh sautéed garlic in olive oil, mixed with an onion, red pepper flakes/thai peppers and garlic salt creates enough flavor.
See these earlier posts of mine for two more healthified Thai curry dinners: