Quinoa

1. Rinse the quinoa under cold water for 1-2 minutes using a fine mesh strainer to remove any bitterness.
2. Combine the rinsed quinoa, water or broth, and a pinch of salt (optional) in a saucepan, and bring it to a boil over medium-high heat.
3. Reduce the heat to low, cover the saucepan with a lid, and let it simmer for 15-20 minutes until the quinoa absorbs all the liquid and becomes tender. Then, fluff it with a fork before serving.

Dressing

1. Blend all the ingredients together. Taste and adjust to your liking

Salad

1. Prepare all the vegetables and toss in a large bowl.

Crispy tofu

1. If using medium firm or firm tofu, I recommend freezing overnight and thawing. If you prepare ahead of time, you can double freeze and thaw it for a more meat-y texture.
2. Drain the tofu and squeeze out excess liquid with a tofu press for for 10-30 minutes. Pat fry.
3. Season with salt and pepper.
4. Toss in potato starch. I add a layer of tofu to a bowl, dust with potato starch and toss it. Make sure all the sides are coated.
5. Heat oil to 180 C. Fry for 2-3 minutes or until they look like they’ve flaked up and are crispy.

Assemble

1. Toss all the vegetables and quinoa together, add crispy tofu and drizzle with dressing.