Quinoa Tofu Bowl with Cashews | Heather Carey

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1 tablespoon rice vinegar
• 3 tablespoons honey
• 2 tablespoons Tamari or soy sauce
• 2-3 teaspoons hot sauce of choice or Sriracha (to taste)
• 2 teaspoons cornstarch, optional if you want the sauce a little thicker
• 1 14-ounce package extra-firm tofu, drained and cut into 3/4-inch cubes
• 1 tablespoon organic canola oil
• 4 cups broccoli florets (you can use frozen too)
• 1/2 cup shelled edamame
• 1/2 cup cashews, chopped coarse