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Spicy Thai Coconut Quinoa

Ingredients

• 1 2/3 cups fresh cilantro (from about 1/2 bunch), long, thick stems removed
• 3/4 cup roasted, unsalted peanuts
• 1/3 cup Sriracha hot sauce
• 2 tablespoons finely grated lime zest (from about 3 medium limes)
• 1/4 cup freshly squeezed lime juice (from about 3 medium limes)
• 1/4 cup toasted sesame oil
• 1 tablespoon packed dark brown sugar
• 2 medium garlic cloves
• 1 1/2 teaspoons kosher salt
• 2 cups quinoa, any color or variety
• 1 (14-ounce) can unsweetened coconut milk
• 1 1/3 cups vegetable stock or low-sodium vegetable broth
• 1 teaspoon kosher salt, plus more as needed
• 1 (14- to 16-ounce) package firm tofu
• 2 medium carrots (about 8 ounces)
• 1 medium broccoli head (about 1 pound)
• 4 medium scallions
• 2 tablespoons vegetable oil
• Coarsely chopped fresh cilantro
• Coarsely chopped roasted, unsalted peanuts
• Thinly sliced scallions

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