Instructions

1. Begin by cooking the quinoa. Rinse 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Once done, remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork and set aside.
2. While the quinoa is cooking, prepare the tofu. Drain the block of firm tofu and press it gently between paper towels to remove excess moisture. Cut the tofu into cubes, approximately 1-inch in size.
3. In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Once hot, add the cubed tofu to the pan. Cook the tofu for about 5-7 minutes, turning occasionally, until it is golden brown and crispy on all sides. Remove the tofu from the skillet and set it aside on a plate.
4. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the 2 cups of mixed vegetables (carrots, peas, bell pepper) to the skillet. Stir-fry the vegetables for about 5-6 minutes, or until they are tender yet still vibrant in color.
5. Once the vegetables are cooked, add the cooked quinoa to the skillet, mixing well with the vegetables. Then, return the cooked tofu to the skillet.
6. Pour 3 tablespoons of soy sauce over the quinoa, tofu, and vegetable mixture. Stir everything together to ensure that the soy sauce is evenly distributed. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
7. Finally, add the chopped green onions to the skillet and give the mixture one last stir. Remove from heat.
8. Serve the Tofu and Quinoa Fried Rice hot, garnished with additional green onions if desired. Enjoy your healthy and delicious meal!