30 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
1 cup quinoa, rinsed
2 cups water
1 cup shungiku microgreens
1 cup firm tofu, cubed
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon olive oil
Sesame seeds for garnish
In a medium saucepan, combine quinoa and water, bringing to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy.
Meanwhile, heat olive oil in a skillet over medium heat, add tofu cubes, and sauté until golden brown, about 5-7 minutes.
Add soy sauce and sesame oil to the skillet, tossing to coat the tofu evenly.
In serving bowls, place a scoop of quinoa, top with sautéed tofu and shungiku microgreens.
Garnish with sesame seeds and serve warm.
