Thai Green Curry Tofu with Red Bell Pepper, Yellow Onion & Red Quinoa - Innit

Ingredients

4 Servings

Produce

  • Yellow Onions 2

  • Fresh Lemongrass 1/2 stalk

  • Green Bell Pepper 1

  • Red Bell Peppers 2

  • Fresh Lime Leaves 2

  • Ginger Root 1/2 tsp

  • Fresh Persian Lime 1/2

  • Fresh Thyme 6 sprigs

  • Garlic Cloves 4

Canned/Bottled Goods

  • Vegetable Stock 120 ml

  • Tinned Coconut Milk 120 ml

Packaged Products

  • Extra Firm Tofu 2 packages

Spices

  • Salt 2 1/2 tsp

  • Black Pepper 2 pinches

Dry Goods

  • Red Quinoa 110 g

Pantry

  • Water 310 ml

  • Green Curry Paste 1 tsp

  • Olive Oil 3 Tbsp

Preparation

  1. Make Curry Sauce

    Prepare ingredients. Sauté ingredients in olive oil over medium heat; cook, stirring occasionally, until onions are soft, about 6 minutes.

    • 1/2 Tbsp Olive Oil
    • 1, smashed Garlic Clove
    • 1, finely diced Yellow Onion
    • 1, finely diced Green Bell Pepper
  2. Preheat

    Preheat the oven to 220C.

    Connect Oven
  3. Make Curry Sauce Cont.

    Add remaining ingredients to peppers & onions. Bring to a simmer & cook until thickened, for about 10 minutes.

    • 1 tsp Green Curry Paste
    • 120 ml Tinned Coconut Milk
    • 120 ml Vegetable Stock
    • 2 Fresh Lime Leaves
    • 1/2, juiced Fresh Persian Lime
    • 1/2 stalk, split in 2 Fresh Lemongrass
    • 1/2 tsp, grated Ginger Root
  4. Season & Taste Curry

    Discard lime leaves & lemongrass. Season to taste.

    • tsp, to taste Lime Juice
    • g, to taste Salt
    • g, to taste Black Pepper
  5. Cook Tofu

    Drain tofu and pat dry. Season. Cook for 22 - 28 minutes.

    • 1 pinch Black Pepper
    • 2 packages, halved Extra Firm Tofu
    • 1 1/2 Tbsp Olive Oil
    • 1 tsp Salt
  6. Flavour & Boil Quinoa

    Combine all ingredients in large pot & bring to a boil.

    • 1, smashed Garlic Clove
    • 2 sprigs Fresh Thyme
    • 1/2 tsp Salt
    • 110 g Red Quinoa
    • 310 ml Water
  7. Cook Peppers & Onions

    Toss peppers, onion, garlic & thyme together. Drizzle with olive oil & season. Cook for 13 minutes.

    • 2 Red Bell Peppers
    • 1, sliced Yellow Onion
    • 1 pinch Black Pepper
    • 1 Tbsp Olive Oil
    • 2 Garlic Cloves
    • 1 tsp Salt
    • 4 sprigs Fresh Thyme
  8. Cover & Simmer Quinoa

    Reduce heat & simmer, covered, for 15 minutes. Remove garlic & thyme. Fluff with a fork.

    • 110 g Red Quinoa
  9. Serve & Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 490 kcal  
Total Fat 28.0 g 36%
Total Saturated Fat 9.0 g 47%
Unsaturated Fat 19 g  
Cholesterol 0 mg 0%
Sodium 1520 mg 70%
Total Carbohydrate 37 g 13%
Fiber Total Dietary 8 g 28%
Sugars Total 8 g  
Protein 27 g 54%
Vitamin C 129 mg 140%
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By Innit Culinary Team