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1
Place all of the ingredients in a food processor fitted with a blade attachment.
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2
Process until smooth, scraping down the sides of the bowl as needed, about 1 minute; set aside.
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3
Rinse the quinoa in a strainer under cold water until the water runs clear.
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4
Place in a large saucepan; add the coconut milk, vegetable broth, and measured salt; and stir to combine.
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5
Bring to a boil over medium-high heat.
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6
Reduce the heat to low and simmer, stirring occasionally, until the white outer casings on the quinoa have popped, revealing translucent little beads, about 15 to 20 minutes.
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7
Meanwhile, line a large plate with several layers of paper towels.
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8
Drain the tofu, cut it into large dice, and place it in a single layer on the paper-towel-lined plate; set aside.
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9
Trim the carrots and cut them into 1/8-inch-thick rounds; set aside.
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10
Trim the stem of the broccoli to 1/2 inch and cut the head into 1-inch florets; set aside.
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11
Thinly slice the white and light green parts of the scallions; set aside.
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12
When the quinoa is ready, remove it to a large serving bowl and set aside.
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13
Wash the saucepan, fill it with water, and season generously with salt.
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14
Cover with a tightfitting lid and bring to a boil over high heat.
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15
Meanwhile, heat the oil in a large nonstick frying pan over medium-high heat until shimmering.
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16
Add the tofu and cook without stirring until the bottoms are golden brown, about 4 minutes.
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17
(While the tofu is cooking, line the plate you drained it on with fresh paper towels.)
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18
Flip and cook until the other sides are golden brown, about 3 to 4 minutes more.
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19
Using a slotted spoon, remove to the paper-towel-lined plate and season with salt; set aside.
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20
Add the carrots to the boiling water and cook until crisp-tender, about 2 minutes.
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21
Using a slotted spoon, remove them to the bowl with the quinoa.
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22
Return the water to a boil, add the broccoli, and cook until crisp-tender, about 3 minutes.
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23
Drain in a colander and place in the bowl with the quinoa and carrots.
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24
Add the cooked tofu, dressing, and scallions to the bowl and stir to combine.
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25
Garnish with additional cilantro, peanuts, and scallions before serving.
