spicy tofu and quinoa stir fry.

Rinse 150 grams of quinoa under cold water.

In a medium saucepan, bring 300 ml of water to a boil, add the quinoa, cover, and reduce heat to low. Simmer for 15 minutes until the quinoa is fluffy.

Cut 200 grams of firm tofu into small cubes.

In a large pan, heat 1 tablespoon of sesame oil over medium heat.

Add the cubed tofu and cook until golden brown on all sides, about 8 minutes.

While the tofu is cooking, slice one red bell pepper into thin strips and chop 100 grams of broccoli into small florets.

After removing the tofu, in the same pan, add another tablespoon of sesame oil and sauté the broccoli and red bell pepper for about 5 minutes.

In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of sriracha sauce, and a teaspoon of grated ginger.

Add cooked quinoa, tofu, and the sauce to the pan with vegetables. Stir well to combine all ingredients.

Cook for another 3 minutes until everything is heated through, and serve immediately.