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1
Place the tofu slices on paper towels.
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2
Place another paper towel on top, and prepare the remaining ingredients.
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3
Cut the tofu slices into 1/2-inch dice.
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4
Meanwhile, bring a medium pot of water to a boil, and add the broccoli.
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5
Boil one minute, and transfer at once to a bowl of ice water.
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6
Drain and dry on paper towels.
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7
In a small bowl or measuring cup, combine the soy sauce, fish sauce and sesame oil.
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8
Combine the garlic and ginger in another small bowl.
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9
Have all the ingredients within easy reach of your pan.
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10
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
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11
Swirl in a tablespoon of the oil by adding it to the sides of the pan and tilting the pan.
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12
Add the tofu.
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13
Reduce the heat to medium, and stir-fry one to two minutes until it begins to brown.
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14
Add the garlic and ginger, and stir-fry for no more than 10 seconds.
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15
Add the pepper and bok choy, and stir-fry for one minute.
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16
Add the broccoli, and stir-fry for one minute.
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17
Swirl in the remaining oil, and add the scallions, quinoa and the soy sauce mixture.
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18
Stir-fry, scooping the ingredients up from the bottom of the wok, for about one minute until heated through and fragrant.
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19
Serve at once.
