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Grilled tofu stir-fry with curry quinoa base
Nutritious quinoa curry served with tofu and stir-fry vegetables

Grilled tofu stir-fry with curry quinoa

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The secret to perfect wok dishes is the interplay of heat treatment and timing. In this dish, neutral tofu is prepared to act like a sponge for spices while developing a crispy crust. Quinoa, as an 'ancient grain', with its nutty flavour profile, is a great counterpoint to the creamy coconut curry sauce. The goal is to feel the alternation of soft, crunchy, and silky textures in every bite, completed by fresh vegetables and toasted seeds.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 2 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Wok or large frying pan - for high-heat frying
  • Saucepan - for cooking quinoa
  • Kitchen paper - for drying tofu
  • Chef's knife and chopping board

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Rinse the quinoa thoroughly in a fine sieve under running water until the water runs clear, then cook in twice the amount of salted water for approx. 15 minutes until the little 'tails' appear.

Tip: Rinsing removes the bitter substance (saponin) from the surface of the grains, making the quinoa taste milder and sweeter.
2 ✓

Wrap the tofu in kitchen paper and press out excess moisture, then cut into cubes. Heat a little oil in a frying pan and fry the cubes until golden brown on all sides.

Tip: The water must be removed, otherwise the tofu will steam instead of roast and won't develop a crispy crust (water evaporation vs. browning).
3 ✓

Cut the vegetables into uniform thin strips (julienne). Heat the remaining oil in a wok or large frying pan until smoking.

Tip: Uniform size ensures that all vegetables cook at the same time.
4 ✓

Toss the vegetables into the hot wok and stir-fry, shaking for 2-3 minutes until their colour becomes vibrant but they remain crunchy.

Tip: Sudden high heat seals in flavours and preserves the texture of the vegetables without them collapsing (minimising cell wall damage).
5 ✓

Add the finely chopped garlic and ginger, fry for half a minute until fragrant, then sprinkle with the curry powder.

Tip: Spices need to be 'popped' in fat to release essential oils and provide a more intense flavour (fat-soluble flavour compounds).
6 ✓

Pour in the coconut milk, season with salt and pepper, and simmer for 5 minutes until the sauce thickens to a creamy consistency. Squeeze in the lime juice at the end.

Tip: Acid (lime) is essential alongside fatty coconut milk because it 'cuts' the fat and highlights the flavours (flavour balance).
7 ✓

Fold the cooked quinoa and fried tofu into the sauce to warm through.

Tip: Fold carefully so the tofu doesn't break up.
8 ✓

To serve, sprinkle with sesame seeds toasted in a dry pan and fresh, torn coriander.

Tip: Toasting brings out the nutty aroma of the oils in the seeds.

Recipe FAQ

Why did the tofu fall apart?
You probably chose tofu that was too soft or stirred it too much. Use firm tofu and let it brown before turning.
What should I do if the sauce is too runny?
Boil it further without a lid to evaporate excess water, or thicken with a little cornflour mixed with water.

Ingredients

  • 300 g Firm tofu
  • 200 g Quinoa
  • 300 g Mixed vegetables (bell pepper, carrot, courgette)
  • 400 ml Coconut milk (tinned)
  • 2 tsp Curry powder
  • 3 cloves Garlic
  • 10 g Fresh ginger
  • 3 ml Olive oil
  • 10 g Sesame seeds
  • 10 g Fresh coriander
  • 0.5 pc Lime juice
  • 1 tsp Salt
  • 1 pinch Freshly ground black pepper