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Grilled tofu stir-fry with curried quinoa base
Nutritious quinoa curry with tofu and stir-fry vegetables

Tofu Stir-Fry with Curried Quinoa

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
The secret to perfect stir-fry is the interplay of heat and timing. In this dish, the neutral tofu acts like a sponge for spices while developing a crispy crust. Quinoa, the 'ancient grain', provides a nutty counterpoint to the creamy coconut curry sauce. The goal is a bite that balances soft, crunchy, and silky textures, completed by fresh vegetables and toasted seeds.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 2 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Wok or large skillet - for high-heat frying
  • Pot - for cooking quinoa
  • Paper towels - for drying tofu
  • Chef's knife and cutting board

Allergen Information

⚠️ Soy
⚠️ Sesame
⚠️ Tree Nuts (Coconut)

Instructions

1 ✓

Rinse the quinoa thoroughly in a fine-mesh sieve under running water until clear, then cook in double the amount of salted water for about 15 minutes until the little 'tails' appear.

Tip: Rinsing removes the bitter coating (saponin) from the grains, making the quinoa taste milder and sweeter.
2 ✓

Wrap the tofu in paper towels and press out excess moisture, then cut into cubes. Heat a little oil in a pan and fry the cubes until golden brown on all sides.

Tip: Water must be removed, otherwise the tofu will steam instead of fry and won't get a crispy crust.
3 ✓

Cut the vegetables into uniform thin strips (julienne). Heat the remaining oil in a wok or large skillet until smoking hot.

Tip: Uniform size ensures all vegetables cook at the same rate.
4 ✓

Toss the vegetables into the hot wok and stir-fry for 2-3 minutes until colors are vibrant but still crisp.

Tip: High heat locks in flavor and preserves texture without collapsing the vegetables.
5 ✓

Add the finely minced garlic and ginger, sauté for half a minute until fragrant, then sprinkle with curry powder.

Tip: Spices need to bloom in fat to release essential oils and provide more intense flavor.
6 ✓

Pour in the coconut milk, season with salt and pepper, and simmer for 5 minutes until the sauce thickens and becomes creamy. Finish by squeezing in the lime juice.

Tip: Acid (lime) is essential with fatty coconut milk to cut through the richness and balance the flavors.
7 ✓

Fold the cooked quinoa and fried tofu into the sauce to warm through.

Tip: Fold gently so the tofu doesn't break apart.
8 ✓

Serve sprinkled with dry-toasted sesame seeds and torn fresh cilantro.

Tip: Toasting brings out the nutty aroma of the seeds.

Recipe FAQ

Why did the tofu fall apart?
You likely chose a tofu that was too soft or stirred it too much. Use firm tofu and let it brown before flipping.
What if the sauce is too thin?
Boil it longer without a lid to evaporate excess water, or thicken with a little cornstarch mixed with water.

Ingredients

  • 12 oz Firm Tofu
  • 1 cup Uncooked Quinoa
  • 10 oz Mixed Vegetables (Bell Pepper, Carrot, Zucchini)
  • 1 can (13.5 oz) Coconut Milk
  • 2 tsp Curry Powder
  • 3 cloves Garlic
  • 1/3 oz Fresh Ginger
  • 1 tsp Olive Oil
  • 1 tbsp Sesame Seeds
  • 1/3 oz Fresh Cilantro
  • 1/2 whole Lime (Juice)
  • 1 tsp Salt
  • 1 pinch Freshly Ground Black Pepper