Ginger Quinoa Bowl with Tofu

Instructions

1. Prepare the Quinoa and Edamame

   3 min hands-on15 min waiting

   • Rinse the quinoa under cold water to remove bitterness.
   • Cook the quinoa in a pot with a 2:1 water to quinoa ratio. Bring to a boil, then reduce to a simmer and cover. Cook for 12-15 minutes.
   • After 10 minutes, add the frozen edamame directly into the pot. Cover again and let them cook together for the remaining time.
   • Once cooked, fluff the quinoa with a fork, drain any excess water, and set aside.

2. Prepare the Tofu

   4 min hands-on12 min waiting

   • Cut the firm tofu into bite-sized cubes. Pat them dry with paper towels to remove excess moisture.
   • In a mixing bowl, toss the tofu with olive oil, salt, and black pepper.
   • Arrange the tofu in a single layer in an air fryer basket. Air fry at 200°C (390°F) for 10-12 minutes, shaking halfway through, until golden and crispy. Set aside.

3. Prepare the Vegetables and Aromatics

   4 min hands-on

   • Cut the broccoli into small, even-sized florets.
   • Grate the garlic and ginger.
   • Roughly chop the fresh coriander leaves and set them aside for garnish.

4. Cook the Broccoli

   4 min hands-on

   • Heat olive oil in a large skillet or wok over high heat until shimmering.
   • Add the broccoli florets and cook for 3-4 minutes, stirring occasionally, until they begin to char and soften slightly.

5. Add the Aromatics and Sauce

   2 min hands-on3 min waiting

   • Lower the heat to medium-high. Add the grated garlic and ginger to the pan with the broccoli. Stir constantly for 30 seconds to 1 minute.
   • Pour in the soy sauce and water. Stir to coat the broccoli evenly. Let the mixture simmer for 2-3 minutes until the liquid reduces slightly and forms a light glaze.

6. Cook the Eggs

   2 min hands-on

   • Push the broccoli mixture to one side of the skillet, creating space for the eggs.
   • Crack the eggs directly into the pan. Use a spatula to scramble them gently until just set and still soft.

7. Combine the Quinoa and Edamame

   2 min hands-on

   • Add the cooked quinoa and edamame to the skillet. Toss everything together—broccoli, eggs, quinoa, and edamame—until evenly combined and warmed through.

8. Plate and Garnish

   2 min hands-on

   • Divide the quinoa mixture into serving bowls. Top each portion with the crispy tofu.
   • Drizzle a small amount of sriracha over the top.
   • Sprinkle with sesame seeds and garnish with the chopped coriander leaves. Serve immediately.
   • Cooking tips:
   • Press the tofu for 10-15 minutes before cooking to remove excess moisture for a crispier texture.
   • Use high heat for the broccoli to achieve a smoky, slightly charred flavor. Avoid overcrowding the pan for even cooking.
   • Stir the eggs gently to achieve a soft and creamy scramble. Overcooking can make them rubbery.
   • Let the quinoa rest for 5 minutes after cooking to absorb any remaining moisture, then fluff with a fork for a light texture.
   • Feel free to adjust the amount of sriracha for your preferred spice level or serve it on the side for individual customization.