Vegetarian Thai Green Curry with Coconut Quinoa

• 400 g firm tofu⇄
• 200 g broccoli⇄
• 1 medium zucchini⇄
• 1 medium red bell pepper⇄
• 2 tbsp Thai green curry paste⇄
• 400 ml coconut milk⇄
• 1 whole lime⇄
• 0.25 cup fresh cilantro⇄
• 2 tbsp olive oil⇄

1. 1.Drain and press the tofu to remove excess water, then cut into 2cm cubes.
2. 2.Chop broccoli into florets, slice zucchini into half-moons, and cut bell pepper into thin strips.
3. 3.Gather all other ingredients and set aside for quick access during cooking.

💡 Pressing tofu between paper towels with a weight on top for 10 minutes ensures it absorbs more flavor and crisps up better.

• 1 cup quinoa⇄
• 1 cup coconut milk⇄
• 1 cup water⇄

1. 1.Rinse quinoa thoroughly under cold water using a fine mesh strainer to remove bitterness.
2. 2.Set aside with measured liquids for cooking.

💡 Rinsing quinoa is crucial to avoid a soapy taste caused by natural saponins on the grain.

• 1 cup quinoa⇄
• 1 cup coconut milk⇄
• 1 cup water⇄

1. 1.In a medium saucepan, combine rinsed quinoa with coconut milk and water.
2. 2.Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15-20 minutes until liquid is absorbed and grains are fluffy.
3. 3.Stir occasionally to prevent sticking.

💡 Fluff the quinoa with a fork after cooking to keep it light and prevent clumping.

• 400 g firm tofu⇄
• 1 tbsp olive oil⇄

1. 1.Heat olive oil in a large wok or skillet over medium-high heat at 180°C.
2. 2.Add tofu cubes in a single layer and sauté for 5-7 minutes, turning occasionally until golden and crispy on all sides.
3. 3.Remove and set aside on a plate.

💡 Avoid overcrowding the pan to ensure the tofu crisps up instead of steaming.

• 2 tbsp Thai green curry paste⇄
• 1 tbsp olive oil⇄
• 400 ml coconut milk⇄

1. 1.In the same wok, add remaining olive oil over medium heat at 160°C.
2. 2.Stir in curry paste and cook for 1-2 minutes until fragrant, then pour in coconut milk, stirring to combine into a smooth base.
3. 3.Simmer for 5 minutes to meld flavors.

💡 Stir constantly when adding curry paste to prevent burning and release its aroma.

• 200 g broccoli⇄
• 1 medium zucchini⇄
• 1 medium red bell pepper⇄

1. 1.Add broccoli florets, zucchini slices, and bell pepper strips to the curry base.
2. 2.Stir well to coat in sauce, then simmer uncovered for 5-7 minutes at 160°C until vegetables are tender-crisp and vibrant in color.
3. 3.Return tofu to the pan to warm through for 1 minute.

💡 Cut vegetables into uniform sizes to ensure even cooking and a pleasant texture.

• 1 whole lime⇄
• 0.25 cup fresh cilantro⇄

1. 1.Squeeze the juice of one lime into the curry and stir to brighten the flavors.
2. 2.Turn off the heat and sprinkle with chopped cilantro for a fresh finish just before serving.

💡 Add lime juice at the end to preserve its zesty punch and avoid bitterness from overcooking.

1. 1.Ensure quinoa has absorbed all liquid and is tender.
2. 2.Remove from heat, fluff with a fork, and let it sit covered for 2 minutes to settle before serving.

💡 Letting quinoa rest off heat helps it achieve a perfect, non-mushy texture.