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Extract from The Portlandia Cookbook • By Fred Armisen, Carrie Brownstein, and Jonathan Krisel • Published by Random House

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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
30 mins
Serves
4

The Portlandia Cookbook
Active: 30 minutes * Total: 45 minutes * Serves 4 to 5

Posted by Ten Speed Press Published See Ten Speed Press's 31 projects » © 2019 Fred Armisen and Carrie Brownstein / Random House · Reproduced with permission. · Reprinted with permission from The Portlandia Cookbook, by Fred Armisen and Carrie Brownstein, copyright © 2014. Published by Clarkson Potter, an imprint of Random House LLC. Photographs copyright © 2014 by Evan Sung
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  • Step 1

    Make the quinoa: In a medium saucepan, heat the oil until shimmering. Add the shallot and cook over medium heat until softened, about 4 minutes.

  • Step 2

    Add the quinoa and cook, stirring until it’s nutty and you begin to hear a popping sound, about 3 minutes. Add 1½ cups water and a pinch of salt and bring to a strong boil. Cover and cook over low heat for 15 minutes, until all the water is absorbed. Let sit off the heat for 15 minutes, then fluff with a fork.

  • Step 3

    Make the vegetables: In a large nonstick skillet, heat 2 tablespoons of the vegetable oil until shimmering. Add the mushrooms and cook over medium-high heat, stirring occasionally, until golden and crisp, about 10 minutes.

  • Step 4

    Scrape the mushrooms onto a plate and heat another tablespoon of the oil in the same skillet. Add the tofu and cook over moderately high heat, turning occasionally, until browned all over, about 7 minutes.

  • Step 5

    Add the tofu to the mushrooms on the plate and heat the remaining 1 tablespoon of the oil in the same skillet. Add the shallots and ginger and cook over medium-high heat, stirring until fragrant, about 2 minutes. Add the kale and cook, stirring until wilted, about 3 minutes.

  • Step 6

    Return the tofu and mushrooms to the skillet and cook together, stirring, until heated through, about 2 minutes. Add the soy sauce and cook, stirring for 1 minute.

  • Step 7

    Mound the quinoa in bowls and top with the kale, mushroom, and tofu. Serve right away.

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