Veg-Packed Fragrant Quinoa With Crispy Tofu & Yuzu Sauce

Boil a kettle

Rinse your quinoa in a sieve under cold running water

Add your quinoa to a large pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 6-10 min or until all the quinoa is tender

Drain your tofu and pat dry with kitchen paper

Tear the drained tofu into large chunks

Add the torn tofu to a large bowl with half your soy sauce (you'll use the rest later) and your cornflour and give everything a good mix up until the tofu is fully coated

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add the coated tofu to the pan and cook for 6-7 min or until golden and crispy – this is your crispy tofu

Once the quinoa is almost ready, add your blanched edamame beans and cook for 1 min or until warmed through

Once cooked, drain and return to the pot

Add the remaining soy sauce, ginger & garlic paste and tamarind paste to the pot with a generous pinch of salt and stir it all together

Add your carrot & cabbage slaw mix and give everything a good mix up – this is your veg packed fragrant quinoa

Combine your yuzu dressing and mayo in a small bowl with a splash of cold water – this is your yuzu sauce