Peanut Tofu with Tenderstem & Quinoa

Updated at: Thu, 17 Aug 2023 05:30:38 GMT

Step 1

Drain the tofu, pat dry with paper towel and cut into 1cm cubes. Heat a medium frying pan with 1 tsp oil on medium-high heat. Add the tofu and a good pinch of salt, cook for 8-10 mins turning occasionally, until crisp and golden.

Step 2

Meanwhile, trim the broccoli. Heat another medium frying pan with 1 tsp oil on medium heat. Add the broccoli and cook for 2-3 mins, until deep golden brown. Add a splash of water and steam for 2-3 mins, until soft. Season with sea salt, remove from the pan and keep warm.

Step 3

Make the peanut sauce; halve the lime. In a bowl, mix the peanut butter, 1 tsp curry powder, juice from half the lime (to taste), one-third of the tamari and 3 tbsp water. Mix well.

Step 4

Thinly slice the spring onions. Roughly dice the pepper into 2cm cubes. Wipe the broccoli pan and reheat on medium-high heat with 1 tsp oil. Add the ginger puree and spring onions and cook for 1 minute. Add the quinoa, pepper, remaining tamari, curry powder and lime juice. Cook for 2-3 mins, until piping hot. Season with sea salt to taste.

Step 5

When the tofu is golden, add the peanut sauce. Cook for one minute, until the sauce evenly coats the tofu. Add a splash of water if necessary.

Step 6

Serve the quinoa on plates alongside the peanut tofu and broccoli.

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