Peruvian quinoa chaufa with tofu and spring onion

Ingredients

For 1 serving

• Quinoa55 g
• Tofu180 g
• Bell peppers80 g
• Spring onions40 g
• Peas50 g
• Ginger5 g
• Garlic1 clove
• Tamari1 tablespoon
• Sunflower oil7 g
• Saltto taste

Contains: soy,

Method

1. Rinse the quinoa in a fine sieve and cook it in plenty of salted boiling water for 15 minutes, until the grains show their white tail; drain and spread it on a plate to dry.
2. Meanwhile pat the tofu dry and cut it into 1.5 cm dice; dice the deseeded peppers, chop the garlic, grate the peeled ginger and slice the spring onions.
3. Heat the sunflower oil in the wok over medium-high heat and brown the tofu for 6–8 minutes, turning, until golden on all sides.
4. Add the garlic, ginger, peppers and peas and stir-fry for 3 minutes, until the peppers are tender-crisp.
5. Add the quinoa, tamari and spring onions and stir-fry over high heat for 2 minutes, until the quinoa is hot and lightly toasted.