10 cloves garlic, roughly minced
14 oz firm tofu, cut into 1 inch cubes
3 cups sugar snap peas, ends trimmed
4 cups cooked quinoa
1 teaspoon salt
4 tablespoons sweet soy sauce
4 tablespoons sambal oelek or any of your favorite spicy sauce (optional)
Lightly coat the bottom of a wok or large skillet with olive oil. Heat on high heat. Stir-fry the garlic for 1 to 2 minutes until lightly golden.
Add the tofu and sugar snap peas, tossing gently for 2 minutes or so until the tofu is just beginning to brown.
Toss in the cooked quinoa, salt, sweet soy sauce and spicy sauce if using. Stir-fry until thoroughly mixed for another 1 minute. Serve immediately.