For 4 people
For 4 people
In a bowl, mix the soy sauce, rice vinegar and toasted sesame oil.
Using a cloth, dry the tofu then cut it into small cubes.
Add the tofu cubes to the bowl and let sit for 30 minutes.
Meanwhile, cook the quinoa.
Finely chop the red pepper and coarsely chop the onion.
In a sauté pan, heat half the canola oil. Then, sauté the onion for 3 minutes over medium heat, then add the red pepper and crushed garlic and cook for 1 minute, stirring occasionally.
Add the frozen vegetable mix, season with salt and pepper and simmer for about 7 minutes until al dente, stirring occasionally, then cover and cook for another 2 minutes.
Drain the tofu, reserving the marinade, then heat the remaining canola oil in a skillet over high heat. Add the tofu cubes and brown for 5 minutes, stirring occasionally.
Pour the reserved marinade and tofu into the pan with the vegetables, then add the ginger and cook for a few minutes, stirring.
Serve the tofu stir-fry and quinoa garnished with chopped green onions.
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