Tofu Stir-fry with Quinoa and Broccoli

1. 1

   Cook the quinoa

   • In a medium saucepan, combine the rinsed quinoa and 2 cups of water.
   • Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
   • Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside.
2. 2

   Prepare the crispy tofu

   • While the quinoa cooks, heat 1 tbsp of sesame oil in a large pan or wok over medium-high heat.
   • Add the cubed tofu in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides.
   • Remove the tofu from the pan and set aside.
3. 3

   Build the aromatic base

   • Add the remaining 1 tbsp of sesame oil to the same pan.
   • Add the sliced onion and sauté for 2-3 minutes until softened.
   • Add the minced garlic and grated ginger and cook for another minute until fragrant.
   • Stir in the fresh tomato puree and cook for 3-4 minutes until it thickens and the raw smell disappears.
4. 4

   Stir-fry the broccoli and combine

   • Add the broccoli florets to the pan and stir-fry for 4-5 minutes until tender-crisp. Add a splash of water and cover for 2 minutes to steam if you prefer it softer.
   • Return the crispy tofu to the pan.
   • In a small bowl, whisk together the tamarind paste, maple syrup, and 1/4 cup of water. Pour this mixture into the pan and toss to coat everything.
   • In another small bowl, mix the cornstarch with 2 tbsp of water to create a slurry. Stir it into the pan and cook for 1-2 minutes until the sauce thickens.
   • Turn off the heat and stir in the fresh lemon juice.
5. 5

   Serve the stir-fry

   • Divide the cooked quinoa among four bowls.
   • Top with the tofu and broccoli stir-fry.
   • Garnish with chopped spring onions and toasted sesame seeds before serving.

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