Servings: 4

Weight Watcher Smart Points: 13

Preparation Time: 20 Minutes

Cooking Time: 30 Minutes

Ready In: 50 Minutes


  • 1 heaping cup bean sprouts
  • 3 carrots, cut into matchsticks
  • 3 tablespoons chili pepper paste
  • 4 eggs
  • 1 tablespoon extra virgin olive oil, divided
  • 3 teaspoons minced garlic (about 4 cloves), divided
  • 4 green onions thinly sliced, white and green parts divided
  • 2 tablespoons honey, divided
  • 6 cups kale; chopped (or other greens)
  • 2 cups cooked quinoa (2/3 cup dry)
  • 3 tablespoons sesame oil, divided
  • 2 tablespoons toasted sesame seeds
  • 4 ounces shiitake mushrooms; sliced thin
  • 3 tablespoons low sodium soy sauce, divided (use gluten free if desired)


  1. Prepare Ultra Crispy Unfried Tofu
  2. In a small bowl, stir together 2 tablespoons soy sauce, 1 tablespoon honey, and 1 tablespoon sesame oil
  3. Toss with cooked tofu and set aside
  4. Set out 4 bowls for the cooked vegetables
  5. Bring a large pot of water to a boil
  6. Add chopped kale and cook for 3 minutes, until crisp-tender
  7. Remove from the water, squeeze dry, and place in one of the prepared bowls
  8. Toss with 1 1/2 teaspoons soy sauce, 1 teaspoon sesame oil, and 1 teaspoon minced garlic
  9. Set aside
  10. Refill pot with fresh water and return to boil
  11. Add bean sprouts and cook until tender and slightly translucent, 2-3 minutes
  12. Remove to bowl, toss with 1/2 teaspoon soy sauce
  13. Set aside.Heat 2 teaspoons olive oil in a large skillet
  14. Add white parts of the green onions, 1 teaspoon garlic, and mushrooms
  15. Sautee for 4 minutes, until the mushrooms are tender
  16. Toss with 1 teaspoon soy sauce and remove to one of the prepared bowls.In the same skillet, heat the remaining teaspoon olive oil
  17. Add carrots, remaining 2 teaspoons sesame oil, and remaining teaspoon minced garlic
  18. Sauté 2-3 minutes, until slightly tender
  19. Remove to final bowl.Just before serving, heat a lightly oiled skillet over medium heat
  20. Cook eggs sunny side up
  21. In a small bowl, stir together the chili pepper paste and remaining tablespoon honey.To serve: Place cooked quinoa in the bottom of the bowl
  22. Then top with small mounds of the tofu, kale, mushrooms, carrots, and bean sprouts
  23. Top with toasted sesame seeds, a fried egg, and the green tops of the green onions
  24. Serve with the chili bean paste.

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