Curry Quinoa Wok with Tahini Tofu
Quinoa is one of the most popular superfoods, packed with protein and fiber, while tofu is an excellent source of plant-based protein. This curry quinoa wok with tahini tofu is a perfect fusion dish that combines Asian and Middle Eastern flavors. The coconut milk curry sauce is rich and creamy, while the tahini adds extra depth to the flavor profile. The crispy texture of the fried tofu and the fresh vegetables create a perfect balance in this healthy and quick-to-prepare dish.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly rinse the quinoa, then place it in a saucepan with water and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the water is absorbed. Let it rest for 5 minutes, then fluff with a fork.
2
Press the tofu with paper towels to remove excess moisture, then dice.
3
Heat the sesame oil in a skillet over medium heat and fry the tofu for 5-7 minutes, until golden brown and crispy. Set aside.
4
Cut the carrot and bell pepper into thin strips, and chop the broccoli into small florets.
5
In the same skillet, sauté the grated garlic and ginger for 1-2 minutes, then add the curry powder and sauté for another 30 seconds.
6
Pour in the coconut milk and soy sauce, then stir in the tahini. Let it simmer for a few minutes to allow the flavors to meld.
7
Add the broccoli, carrot, and bell pepper, and cook for 3-4 minutes, until the vegetables are crisp-tender.
8
Return the fried tofu to the skillet, then toss to coat with the sauce.
9
Finally, add the cooked quinoa and mix thoroughly to ensure everything is well coated with the sauce.
10
Before serving, sprinkle with fresh cilantro and sesame seeds. Serve immediately.
