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⇄

Drain and press the tofu to remove excess water, then cut into 2cm cubes. Chop broccoli into florets, slice zucchini into half-moons, and cut bell pepper into thin strips. 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⇄

Rinse quinoa thoroughly under cold water using a fine mesh strainer to remove bitterness. 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⇄

In a medium saucepan, combine rinsed quinoa with coconut milk and water. 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. 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⇄

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

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

Add broccoli florets, zucchini slices, and bell pepper strips to the curry base. 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. 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⇄

Squeeze the juice of one lime into the curry and stir to brighten the flavors. 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.

Ensure quinoa has absorbed all liquid and is tender. 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.