Spicy Korean Tofu & Broccoli Stir-Fry with Toasted Sesame Quinoa

Prepare the tofu: Press the firm tofu for at least 30 minutes to remove excess water. Cut into 1-inch cubes.

Make the sauce: In a small bowl, whisk together soy sauce, rice vinegar, gochujang, sesame oil, minced garlic, and grated ginger until well combined. Set aside.

Cook the quinoa: If your quinoa is not pre-cooked, cook 30g of dry quinoa according to package directions, then fluff with a fork. (Note: The provided ingredient palette uses pre-cooked quinoa medley, so this step is for illustrative purposes if starting from dry). Ensure you have 75g of cooked quinoa medley ready.

Stir-fry the tofu: Heat 1 tablespoon of neutral oil (like canola or vegetable oil, not listed in palette but a common pantry staple) in a large skillet or wok over medium-high heat. Add the tofu cubes and sear until golden brown and crispy on all sides, about 6-8 minutes. Remove tofu from the skillet and set aside.

Stir-fry the broccoli: Add the broccoli florets to the same skillet. Stir-fry for 3-4 minutes until bright green and tender-crisp. If the pan gets too dry, add a tablespoon of water.

Combine and sauce: Return the seared tofu to the skillet with the broccoli. Pour the prepared sauce over everything. Toss to coat evenly and cook for another 1-2 minutes, allowing the sauce to thicken slightly and coat the tofu and broccoli.

Assemble the bowls: Divide the toasted sesame quinoa between two bowls. Top generously with the spicy tofu and broccoli mixture. Arrange the sliced avocado alongside. Garnish with toasted sesame seeds and thinly sliced scallions. Serve immediately.