Follow these steps for perfect results
Lemon juice
Brown Sugar (Demerara Sugar)
Corn flour
Salt
Garlic
minced
Coriander (Dhania) Leaves
chopped
Thai basil leaves
torn
Tofu
cubed
Rice Vinegar
Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce)
Vegetable stock
Roasted Peanuts (Moongphali)
roasted and crushed
Quinoa
Red Bell pepper (Capsicum)
diced
Spring Onion Greens
chopped
Soy sauce
Thai Red chilli (Birds Eye Chilli)
finely chopped
Ginger
finely chopped
Sesame (Gingelly) Oil
Carrots (Gajjar)
sliced
Cook quinoa according to package instructions.
Heat sesame oil in a wok or kadhai.
Add chopped onion bulbs, garlic, chilies, and ginger to the wok.
Saute for a few seconds, then add sliced carrots.
Sprinkle with salt and stir-fry for 2-3 minutes.
Add diced red bell pepper and cubed tofu.
Toss and stir-fry for another minute.
Add sweet and spicy chili sauce, rice vinegar, vegetable stock, and brown sugar to the wok.
Stir to combine.
Dissolve corn flour in 2 tablespoons of water and add to the tofu mixture.
Stir and adjust seasoning to taste.
Serve immediately over cooked quinoa.
Garnish with basil, coriander leaves, crushed peanuts, and a squeeze of lemon juice.
Expert advice for the best results
Adjust the amount of chili to your desired level of spice.
For a crispier tofu, press out excess water before cooking.
Garnish generously with fresh herbs for added flavor and visual appeal.
Everything you need to know before you start
10 mins
Quinoa can be cooked ahead of time.
Serve in a bowl and garnish with fresh herbs and crushed peanuts.
Serve hot over cooked quinoa.
Pairs well with Thai flavors.
Refreshing and complements the spice.
Discover the story behind this recipe
Popular Thai flavors adapted for a healthy meal.
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