Preparation
In a mixing bowl, add 1 tablespoon honey, 1 tablespoon sesame oil, 1/2 tablespoon soy sauce, quarter tablespoon of red chilli paste. Mix well.
Toss in the tofu slices and coat them will with the mixture.
Place them apart in tray and grill for 15 minutes. Set aside.
Make the same mixture again and add extra 1/2 tablespoon of chilli paste and soy sauce and a bit of pepper powder.
Toss in the cut vegetables and grill them similarly for 15 minutes.
Meanwhile, take 1 tablespoon sesame oil in a wok or thick pan. Heat well and add ginger, garlic, onion slices and toss them well on a medium to high heat (without burning).
Move the pan out and in the flame.
Once the onion is cooked, add the grilled veggies. Toss them well on med-high heat (without burning). Add more oil if needed.
Add the prepared quinoa, soy sauce, pepper powder and chilli sauce as per spice requirement.
Add 1 tablespoon tomato ketchup, toss while still on med-high heat to mix evenly.
Check the taste and add salt if required as the soy sauce already has the salt.
Reduce the flame to sim and allow the quinoa to absorb flavours.
Close the top for 5-7 minutes, open, toss again and add tofu on top.
Serve hot.