Cook Quinoa + Prepare Tofu
Rinse and drain quinoa in a fine mesh sieve. Add quinoa to a pot with 1 ½ cups (3 cups for 4 servings) salted water. Bring to a boil and reduce heat to low. Cover with a lid and cook for 15-18 minutes, or until grains are tender. Meanwhile, remove tofu from package. Pat tofu dry with paper towel.
Prepare Miso Sauce
In a medium bowl, whisk ginger, miso, GF soy sauce, maple syrup, rice vinegar, and half of the garlic. Add salt, pepper, and red pepper flakes to taste.
Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large skillet over medium-high. Slice tofu into ¾ inch cubes and add to skillet when hot. Season with salt and pepper to taste. Cook tofu for 6-8 minutes, turning with a spatula halfway through, until golden and crispy. Add tofu to bowl with miso sauce. Stir to coat.
Wipe skillet carefully with paper towel. Add 1 tbsp. (2 tbsp. for 4 servings) oil to skillet over medium heat. Add red onion, broccolini, and remaining garlic. Season to taste with salt and pepper. Cook broccolini for 6-8 minutes, turning once, until bright green and tender.
Plate + Serve
Meanwhile, wash green onion and slice thinly. Spoon quinoa into bowls. Top with broccolini and tofu. Drizzle additional miso sauce over everything. Top with sliced green onions. Enjoy!