Step 1: Prepare quinoa: Rinse quinoa thoroughly under cold water. Combine 110g quinoa with 220ml water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Let stand covered for 5 minutes, then fluff with a fork.

Step 2: Prepare tofu and vegetables: While quinoa cooks, press extra-firm tofu for 5-10 minutes to remove excess water. Cut tofu into 1-inch cubes. Chop broccoli into florets, slice carrots into thin rounds, and bell peppers into strips. Mince ginger and garlic.

Step 3: Make stir-fry sauce: In a small bowl, whisk together soy sauce, minced ginger, minced garlic, cornstarch, and water until smooth. Set aside.

Step 4: Stir-fry: Heat sesame oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook for 5-7 minutes, stirring occasionally, until golden brown and slightly crispy. Remove tofu from skillet and set aside.

Step 5: Add broccoli, carrots, and bell peppers to the same skillet. Stir-fry for 3-5 minutes until vegetables are tender-crisp.