Liquid ingredients are approximate
1 cup raw quinoa, cooked according to package
1 crown fresh broccoli, chopped into bite sized pieces
1 carrot, julienned
1 cup cooked edamame without the pods
1 brick of extra firm tofu
2 scallions, chopped
2 cloves of garlic, minced
1/4 cup soy sauce
1 TBS corn starch
2 TBS cooking oil
1 TBS sesame oil
2 tsp chili garlic paste
2 tsp seasoned rice vinegar
Drain the tofu and slice it in half like a hamburger bun. Place in a pie pan lined with paper towels. Place a paper towel on top and weigh a heavy pan on top to press out the liquid. Let rest for 10 minutes. Drain off excess liquid and chop tofu into bite size pieces. Heat the broccoli in the microwave with a small amount of water in a plastic wrap-covered bowl for 1.5 minutes.
Heat cooking oil in a large saute pan over high heat. When oil starts to shimmer, add the tofu and brown on all sides. Drain the oil. Add the carrot, scallion, garlic, broccoli, edamame and sesame oil. Toss to coat. Add the cooked quinoa, soy sauce, corn starch, chili garlic paste and vinegar and toss till thoroughly coated. Add more soy sauce if necessary to create a good glazed sauce.