- 1 ¼ cup quinoa
- 2 ½ cups water
- ¼ cup soy sauce
- 2 tablespoon peanut butter
- 1 tablespoon tomato paste
- 1 teaspoon freshly grated ginger root
- 2 tablespoons honey
- 1 teaspoon rice vinegar
- 1 tsp siracha (more or less, depending on taste)
- 2 tablespoons olive oil
- 3 green onions, chopped, divided
- 1 14-ounce container extra-firm tofu, cut into ½-inch cubes
- 3 cups chopped fresh Smith's Farm's broccoli (chopped small!)
Instructions:
- In a pot, cook the quinoa in the water according to package directions.
- While it cooks, heat olive oil in a large frying pan. Add the white parts of the green onions and saute 1 to 2 minutes. Add in the tofu. Cook for 10 to 15 minutes, stirring regularly, until golden on all sides.
- In a small bow, combine sauce ingredients (peanut butter, tomato paste, vinegar, siracha, soy sauce, honey, and ginger). Whisk til combined.
- When tofu is golden, add in the fresh broccoli and saute 3 to 4 minutes. You want it slightly firm but not hard.
- Add in the quinoa and sauce and mix well.
- Top with green parts of onion and enjoy!
Thank you to https://www.turningclockback.com/asian-quinoa-recipe-with-broccoli-and-tofu/ for this awesome and yummy recipe!