Crispy Tofu and Veggie Stir-Fry with Quinoa

1.Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15-20 minutes.

2.While the tofu is pressing, rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

3.Once the tofu is pressed, cut it into bite-sized cubes. In a bowl, toss the tofu cubes with cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.

4.Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook for about 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.

5.In the same skillet, add the remaining tablespoon of sesame oil. Add the sliced bell peppers, broccoli florets, snap peas, and julienned carrot. Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp.

6.Return the crispy tofu to the skillet with the vegetables. Pour the soy sauce over the mixture and stir well to combine. Cook for an additional 2-3 minutes to heat through.

7.Serve the crispy tofu and veggie stir-fry over a bed of fluffy quinoa. Garnish with chopped green onions and sesame seeds.