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Crispy Lime Tofu with Curried Quinoa
Golden crispy tofu served over aromatic curried quinoa with coconut sauce

Crispy lime tofu with curried quinoa

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
In this dish, the warmth of Eastern spices meets the refreshing acidity of lime. The neutral taste of tofu is the perfect canvas for the rich combination of curry and coconut milk. The secret lies in prepping the tofu: if we rid it of excess moisture, it will be able to fry up crisp and absorb the spices.
🕒 Prep Time 25 mins
🍳 Cook Time 20 mins
⌛ Total Time 45 mins
🍽️ Servings 2 servings
🔥 Calories 520 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Kitchen paper and weights (for pressing tofu)
  • Frying pan
  • Saucepan for quinoa
  • Chopping board, knife

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Remove the tofu from the packaging, wrap in kitchen paper, and place a heavy object on it (e.g. a chopping board with a tin can) for 15 minutes.

Tip: Pressing removes the water, so the flavoured marinade and oil can take its place during frying, and the crust will be crispier (dehydration).
2 ✓

Meanwhile, wash the quinoa and cook in double the amount of salted water for approx. 15 minutes, then leave to rest covered.

Tip: During resting, the steam penetrates the grains evenly, so they don't stick together.
3 ✓

Dice the pressed tofu. Heat a little oil in a frying pan and fry the tofu cubes until golden brown on all sides. Drizzle with the juice of half the lime, toss, then set aside.

Tip: The effect of the hot pan and oil creates a crust on the tofu proteins (Maillard reaction), which keeps the juiciness inside.
4 ✓

In the same pan, fry the finely chopped garlic and grated ginger for half a minute until fragrant. Sprinkle with the curry powder and stir.

Tip: The fat-soluble flavour compounds in spices 'open up' under heat, becoming much more intense than if just added to liquid.
5 ✓

Pour in the coconut milk, season with salt and pepper, and simmer for 5-7 minutes until the sauce thickens slightly.

Tip: During boiling, water evaporates, concentrating the fat content of the coconut milk and the spices (reduction).
6 ✓

To serve, pile quinoa onto the plate, pour over the curry sauce, and place the fried tofu on top. Sprinkle with sesame seeds, fresh coriander and serve with the remaining lime wedges.

Tip: Fresh lime juice added at serving counterbalances the richness of the coconut milk.

Recipe FAQ

Why isn't the tofu getting crispy?
Probably too much water remained in it. Press it more thoroughly before frying, or toss it in a little cornflour.
Can I use curry paste instead of powder?
Yes, curry paste gives an even more intense flavour. Start with a teaspoon and taste!

Ingredients

  • 300 g Tofu (firm)
  • 200 g Quinoa
  • 400 ml Coconut milk (tinned)
  • 2 tsp Curry powder
  • 1 Lime
  • 2 ml Olive oil
  • 2 cloves Garlic
  • 10 g Ginger (fresh)
  • 10 g Fresh coriander
  • 10 g Sesame seeds (toasted)
  • 1 tsp Salt
  • 1 tsp Ground black pepper