Stir your soy sauce, white miso paste, and minced garlic in a sealable container.
Drain tofu, slice it however you want, and dry it with paper towels to get most of the moisture off. I sliced my tofu in medium-thick rectangles, but cubes would be just as tasty.
Put your tofu in the marinade and toss. I usually just put the lid on my container and turn it upside down. Be gentle though, or your tofu may fall apart
Place in fridge for at least one hour. Up to 9 hours
When tofu is ready, pull out of fridge and set aside
Place a large skillet on the stove and add your quinoa and vegetable broth. You can use water if you don’t have any broth, but it is so much more flavorful this way. Bring to a boil. As soon as it comes to a boil immediately reduce to simmer and cover for about 15 minutes. Stirring occasionally. Quinoa should absorb all liquid and become almost fluffy. Not hard.
While quinoa is cooking, add bag of frozen Asian veggies to a medium sauce pan. You could always substitute local fresh veggies. There will obviously be a little more prep time on your hands though.
Pour your sesame oil on top. Add a little salt and pepper. VERY LITTLE SALT. This tofu is pretty salty and less salt on the veggies balances it all out nicely.
Take another medium-large sized skillet and melt your coconut oil on it, medium heat. Once it is hot add your marinated tofu. Let the tofu cook for about 5 minutes and turn over. They should have browned significantly on one side, without being burnt. Let flipped tofu sit for another 5 minutes on the skillet and then remove to place onto a paper towel lined plate.
By this time the quinoa and veggies should be good and tender. Load a bowl up with quinoa, top with veggies, and then tofu. Add some sesame seeds on top.
Fuel your food desires.
Thank me in the comment section below. Do it.
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/easy-peasy-asian-stiry-fry/