Ginger-Peanut Kale with Tofu and Quinoa

• 300 g kale, no stems
• 300 g firm tofu, cut into 5 mm slices
• 2 el extra-virgin olive oil
• 1 red onion, finely sliced
• 300 g quinoa, rinsed
• 2 tl vegetable stock powder
• 1 kop peanuts, roasted and roughly chopped
• sea salt and black pepper

Ginger-Peanut Sauce

• 4 el heaped peanut butter
• 2 el tahini
• 2 tl sesame oil
• 1 el grated ginger
• 2 teentje garlic cloves, finely chopped
• 3 tl Soy sauce
• 2 el rice wine vinegar
• 1 el honey
• sea salt and black pepper