medium sweet potatoes, diced & steamed until tender
extra firm tofu, cut into 1-inch cubes
shiitake mushrooms, sliced
bunch fresh spinach
Tamari (gluten-free if needed)
freshly grated ginger
diced hot peppers
In a sauté pan add your minced garlic, grated ginger, (hot peppers, if using), white wine, tamari sauce, and sauté for about 5 minutes. Add in your shiitake mushrooms, steamed sweet potatoes, cubed tofu, and sauté for 10 minutes. Toss in the spinach and cook until tender.
Taste a bite and adjust any seasonings as necessary. Serve your stir fry over your cooked quinoa.