Tofu Peanut Veg Skillet

Ingredients

• 250 g extra-firm tofu
• 160 g quinoa
• 180 g broccoli
• 1 large carrot
• 150 g cabbage
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp peanut butter
• 1 tsp soy sauce
• 1 tsp lime juice
• 1 tbsp crushed peanuts
• 2 tbsp sliced spring onion

Method

1. Step 1

   Rinse the 160 g quinoa, simmer it until the grains open up, then cover it for 5 minutes and fluff.

2. Step 2

   Press the 250 g extra-firm tofu for 10 minutes, then cut it into bite-sized cubes.

3. Step 3

   Cut the broccoli into small florets (180 g), cut the carrot into matchsticks (1 large), and shred the cabbage (150 g).

4. Step 4

   Season the extra-firm tofu with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, then brown it in a large skillet until cooked through. Remove it briefly if the pan starts to get crowded.

5. Step 5

   Add the vegetables to the same skillet and cook them for 3 to 5 minutes until they soften slightly but still keep some color.

6. Step 6

   Add the quinoa to the skillet, then pour in the ingredients for the peanut soy sauce and stir well.

7. Step 7

   Return the cooked extra-firm tofu to the skillet if you removed it, and stir until everything is coated and hot.

8. Step 8

   Taste for salt and acidity, then serve the skillet straight away with crushed peanuts and spring onion on top.