Spicy Thai Style Tofu with Quinoa
This delicious and nutritious Spicy Thai Style Tofu with Quinoa recipe combines the rich flavors of tofu and vegetables with a spicy sauce, served over a bed of quinoa. The tofu cubes are sautรฉed with fresh vegetables, including bell peppers, carrots, and spring onions, and tossed in a savory-sweet Thai-inspired sauce. Quinoa, a protein-packed and gluten-free alternative to rice or noodles, provides the perfect base for this vibrant dish. Whether you’re looking for a healthy lunch or a satisfying dinner, this dish is ideal for those seeking a vegan, gluten-free, and high-protein meal thatโs bursting with bold flavors.
Cuisine: Thai
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Tofu (cut into cubes) | 250 grams |
| Quinoa | 1 cup |
| Spring Onion Greens (chopped) | 3 to 4 (greens and bulbs) |
| Thai Red Chilli (Birds Eye Chilli) | 2 to 3, finely chopped |
| Garlic | 2 to 3 cloves, minced |
| Sesame (Gingelly) Oil | 1 tablespoon |
| Ginger | 1 teaspoon, finely chopped |
| Red Bell Pepper (Capsicum) | 1, diced |
| Carrots (Gajjar) | 2, sliced |
| Roasted Peanuts (Moongphali), crushed | 3 tablespoons |
| Soy Sauce | 2 tablespoons |
| Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce) | 2 tablespoons |
| Rice Vinegar | 1 tablespoon |
| Brown Sugar (Demerara Sugar) | 1/2 teaspoon |
| Vegetable Stock | 4 to 5 tablespoons |
| Corn Flour | 1 teaspoon |
| Lemon Juice | 2 teaspoons |
| Salt | To taste |
| Thai Basil Leaves | 8 to 9, torn |
| Coriander (Dhania) Leaves | 2 sprigs, chopped |
Allergen Information
This recipe is gluten-free as it uses tamari soy sauce or alternative gluten-free soy sauce. It’s vegan, containing no animal products, and is a high-protein dish thanks to the tofu and quinoa. The peanuts in the recipe may pose a risk for those with nut allergies, so be mindful of substitutions if necessary.
Dietary Preferences
- Vegetarian: Yes
- Vegan: Yes
- Gluten-Free: Yes (ensure gluten-free soy sauce is used)
- High-Protein: Yes (from tofu and quinoa)
- Nut-Free: Optional (can omit peanuts or use another topping)
Preparation
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Cook the Quinoa: Begin by cooking the quinoa according to the package instructions. While the quinoa cooks, you can prepare the other ingredients.
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Prepare the Vegetables and Tofu: Heat sesame oil in a wok or large kadhai over medium heat. Once the oil is hot, add the chopped spring onion bulbs, garlic, ginger, and Thai red chilies. Sautรฉ for about 30 seconds until the mixture is fragrant.
-
Stir-Fry the Vegetables: Add the sliced carrots to the pan and stir-fry for 2-3 minutes until slightly tender. Then add the diced red bell pepper and tofu cubes. Toss everything gently and stir-fry for another minute or two, ensuring the tofu gets coated with the spices.
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Add the Sauce: Pour in the soy sauce, sweet and spicy red chili sauce, rice vinegar, and vegetable stock. Sprinkle in the brown sugar and stir to combine everything. Allow the mixture to simmer for a minute or two.
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Thicken the Sauce: Dissolve the corn flour in about 2 tablespoons of water to create a slurry, then add it to the tofu mixture. Stir well and let it cook for another 1-2 minutes until the sauce thickens to your liking.
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Assemble the Dish: Once the sauce has thickened and the tofu is cooked through, taste and adjust the seasoning, adding more salt or chili if desired. Serve the tofu mixture hot over the cooked quinoa.
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Garnish: Finish by garnishing with torn Thai basil leaves, chopped coriander, crushed roasted peanuts, and a drizzle of fresh lemon juice for extra flavor.
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Serve: Serve immediately, ideally paired with a Zucchini Salad with Thai Hot Chili Dressing and a refreshing Coconut Kewra Drink for a complete Thai-inspired meal.
Tips and Variations
- Peanut Allergy Substitute: If you’re allergic to peanuts, try using cashews, almonds, or sunflower seeds for a different crunch.
- Vegetable Options: Feel free to swap the vegetables according to your preference or what you have on hand. Broccoli, zucchini, and snap peas would work well too.
- Extra Spicy: For an extra kick, add more Thai red chilies or a dash of chili paste to the sauce.
- Soy Sauce: If you prefer a more authentic Thai flavor, use Thai fish sauce instead of soy sauce, but note that this will no longer make the dish vegan.
Nutritional Information (Per Serving)
- Calories: 340 kcal
- Protein: 15g
- Carbohydrates: 38g
- Fats: 18g
- Fiber: 6g
- Sugar: 7g
Conclusion
This Spicy Thai Style Tofu with Quinoa recipe is a perfect blend of flavors and textures, from the crunchy roasted peanuts to the spicy-sweet sauce. Itโs an ideal choice for a quick weeknight meal thatโs both healthy and satisfying. Whether youโre looking for a new favorite lunch or a vegan-friendly dinner option, this dish is sure to impress with its vibrant colors, fresh ingredients, and bold taste.
