Crispy Tofu with Coconut Quinoa and Broccolini

Tear 14 oz. tofu into 2" pieces (you should have about 20 total). Season with ½ tsp. salt. Let tofu dry on a triple layer of paper towels at least 10 minutes, or longer if possible (overnight works too). The drier the tofu, the crispier it will get!

Rinse 1 cup raw quinoa in a fine-mesh sieve. (This step is super-important. Although most quinoa is pre-rinsed, all quinoa has a natural coating called saponin, which makes it taste bitter if it’s not rinsed well.) Heat 1 Tbsp. coconut oil in a small saucepan over medium (make sure it has a tight-fitting lid). Cook quinoa, stirring, until rinsing water evaporates, about 1 minute. Stir in 1 tsp. salt and 1¾ cups water. Bring to a boil, then reduce heat to as low as possible. Cover and cook 15 minutes, then remove from heat and let sit an additional 5 minutes.

While quinoa is cooking, make the sauce and do some prep. Whisk 3 Tbsp. rice vinegar, 2 Tbsp. smooth peanut butter, 2 Tbsp. soy sauce, and 2 tsp. honey in a small bowl until incorporated (depending on your brand of peanut butter, the sauce may not be completely smooth). Coarsely chop ¾ cup roasted, salted peanuts. Cut tough stems off 1 bunch broccolini; discard. Cut tender stems and florets in half crosswise.

Uncover pot and fluff quinoa with wooden spoon, allowing steam to escape and letting quinoa cool slightly, then add peanuts. Zest 1 lime with a Microplane right into pot of quinoa. Cut lime in half and squeeze in juice from one half over quinoa. Slice remaining half into wedges to serve alongside later.

Heat a medium nonstick skillet over medium. Toast ¾ cup large unsweetened coconut flakes, tossing occasionally, until golden brown and fragrant, 4–5 minutes. Add coconut, 1 Tbsp. coconut oil, and ½ tsp. salt to pot with quinoa and toss to combine. Transfer quinoa mixture to a large bowl.

Line a plate with a triple layer of paper towels. Heat remaining 2 Tbsp. coconut oil in a large nonstick skillet over medium until shimmering. Cook tofu, turning occasionally with tongs, until deeply golden and crispy, about 2 minutes per side, 6–8 minutes total (some spots won’t get brown given the uneven nature of the pieces). Transfer tofu to prepared plate to drain.

Increase heat to medium-high. Cook broccolini and remaining ¼ tsp. salt, tossing occasionally, until bright green and still crisp, 1–2 minutes. (If you ended up with a bunch of thick-stemmed broccolini this may take another few minutes.) Arrange over quinoa in bowl. Let pan cool 2 minutes (you’re going to reduce your sauce in this pan but don’t want it ripping hot or the sauce might seize up!).

Pour sauce into skillet and cook over medium heat, stirring occasionally, until reduced by half and sticky-looking when you swirl the pan, 30–60 seconds.

Remove from heat and return tofu to pan, tossing in sauce to evenly coat.

Arrange broccolini and tofu over quinoa. Drizzle remaining sauce over. Serve with reserved lime wedges alongside.