Crispy Tofu with Quinoa and Broccoli in Orange-Tahini Dressing

Instructions

1. 1

   Cook the quinoa

   Rinse the quinoa in a sieve under cold water. Put it in a saucepan with 300 ml water and 1 g salt. Bring to a boil, cover, and simmer over low heat for 15 minutes, until the water has been absorbed. Remove from the heat and leave covered for another 5 minutes.

   
2. 2

   Prepare the broccoli

   Break the broccoli into small florets. Put it in a pan with 50 ml water, cover, and steam over medium heat for 4 to 5 minutes. It should be bright green and still slightly crisp. Drain off any remaining water and season the broccoli with 0.5 g salt.

   
3. 3

   Fry the tofu

   Pat the tofu dry with a clean towel and cut it into approximately 2 cm cubes. Toss it with the cornstarch, black pepper, and remaining 0.5 g salt. Heat the olive oil in a large pan and fry the tofu for 8 to 10 minutes, turning it regularly, until golden and crisp on all sides.

   
4. 4

   Whisk the dressing

   In a bowl, whisk together the tahini, orange juice, orange zest, soy sauce, lemon juice, and 30 ml water. The dressing should be smooth and slowly run off a spoon. If it is too thick, thin it with water a teaspoon at a time, using water from the measured 30 ml.

   
5. 5

   Finish and serve

   Fluff the quinoa with a fork and divide it between two bowls. Add the broccoli and crispy tofu, then drizzle with the dressing and sprinkle with sesame seeds. Serve immediately so the tofu stays crisp.