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1. Rinse the quinoa under cold water in a fine-mesh sieve, then drain well.
1 cup quinoa,
2 cup water
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2. Combine the rinsed quinoa and water in a small saucepan, bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed and the quinoa is fluffy, about 15 minutes. Turn off the heat and let it sit covered.
1 cup quinoa,
2 cup water,
0.2 tsp salt
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3. Pat the tofu very dry with paper towels, then cut it into bite-size cubes. Toss the cubes in a bowl with cornstarch, salt, and black pepper until evenly coated.
400 g firm tofu,
3 tbsp cornstarch,
0.2 tsp salt,
0.2 tsp black pepper
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4. Heat half of the neutral oil in a large nonstick skillet or wok over medium-high heat. Add the coated tofu in a single layer and cook, turning occasionally, until golden and crispy on all sides, 8 to 10 minutes. Transfer the tofu to a plate and keep the pan on the heat.
400 g firm tofu,
1.5 tbsp neutral oil
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5. In a bowl, whisk together tamari, water for sauce, maple syrup, rice vinegar, toasted sesame oil, cornstarch for sauce, and red pepper flakes until smooth with no lumps.
0.2 cup low-sodium tamari,
0.2 cup water for sauce,
1.5 tbsp maple syrup,
1 tbsp rice vinegar,
1 tbsp toasted sesame oil,
1.5 tsp cornstarch for sauce,
0.2 tsp red pepper flakes
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6. Prepare the vegetables by cutting the broccoli into small florets, slicing the red bell pepper and carrot into thin strips, trimming the snap peas, and slicing the green onion. Mince the garlic and grate the fresh ginger.
2 cup broccoli florets,
1 piece red bell pepper,
1 piece carrot,
1 cup snap peas,
3 piece green onion,
3 clove garlic,
1 tbsp fresh ginger
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7. Add the remaining neutral oil to the hot skillet or wok. Add broccoli, carrot, and a splash of water, then stir-fry over medium-high heat until just tender-crisp, about 3 to 4 minutes.
2 cup water,
1.5 tbsp neutral oil,
2 cup broccoli florets,
1 piece carrot
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8. Add red bell pepper and snap peas and continue stir-frying until bright and crisp-tender, about 2 to 3 minutes.
1 piece red bell pepper,
1 cup snap peas
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9. Add garlic, fresh ginger, and most of the green onion to the pan and stir-fry until fragrant, about 30 seconds, taking care not to let the garlic burn.
3 piece green onion,
3 clove garlic,
1 tbsp fresh ginger
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10. Whisk the sauce again, then pour it into the pan and bring to a simmer, stirring constantly until it thickens and becomes glossy, 1 to 2 minutes.
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11. Return the crispy tofu to the pan and toss gently to coat it and the vegetables evenly in the sauce. Cook for another minute to heat through, then squeeze half the lime over the stir-fry and adjust seasoning if needed.
400 g firm tofu,
0.5 piece lime
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12. Fluff the quinoa with a fork and divide it among bowls. Spoon the tofu and vegetable stir-fry over the quinoa, then garnish with the remaining green onion, toasted sesame seeds, and extra lime wedges.
1 cup quinoa,
3 piece green onion,
1 piece lime,
1 tbsp toasted sesame seeds
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13. Serve hot as a protein-rich vegan main dish.
