Tofu Recipe

This comforting vegetarian stew combines the protein-rich heartiness of firm tofu with the nutty depth of red quinoa, all simmered in a rich, light coconut milk broth. The dish is elevated by fresh vegetables like broccoli florets and crisp bean sprouts, adding vibrant texture and color. A hint of heat from fresh long red chilli and the aromatic freshness of coriander create a balanced, flavorful profile that is both warming and refreshing. Ideal for a quick weeknight dinner or a hearty lunch, this recipe offers a wholesome, satisfying meal that is easy to prepare using pantry staples. It serves beautifully as a main course or a substantial side dish for potlucks and family gatherings.

Cooking Method: Boiling

Cuisine: American

Courses: Appetisers

Difficulty: Intermediate

Servings: 4

Calories: 828.5

Dietary: Gluten-free, Vegetarian

Description

This comforting vegetarian stew combines the protein-rich heartiness of firm tofu with the nutty depth of red quinoa, all simmered in a rich, light coconut milk broth. The dish is elevated by fresh vegetables like broccoli florets and crisp bean sprouts, adding vibrant texture and color. A hint of heat from fresh long red chilli and the aromatic freshness of coriander create a balanced, flavorful profile that is both warming and refreshing. Ideal for a quick weeknight dinner or a hearty lunch, this recipe offers a wholesome, satisfying meal that is easy to prepare using pantry staples. It serves beautifully as a main course or a substantial side dish for potlucks and family gatherings.

Ingredients

g firm tofu, cut into
Cm cubes
ml can light coconut milk
2 Large vegetable stock cubes
Litres (5 cups) boiling water
g broccoli, cut into florets
1 cups Bean sprouts
1 Fresh long red chilli, sliced

Directions

1
Pat the firm tofu cubes dry with paper towels to ensure they brown properly.
2
Heat oil in a large heavy-based saucepan over moderate heat.
3
Add the tofu cubes to the pan and cook, turning occasionally, for about 2 minutes until lightly browned.
4
Transfer the browned tofu to a heatproof plate and set aside.
5
In the same pan, add laksa paste (if available) and cook, stirring for 30 seconds until fragrant.
6
Pour in the coconut milk and crumble in the vegetable stock cubes, stirring to dissolve.
7
Add the boiling water and the rinsed red quinoa to the saucepan.
8
Bring the mixture to a boil, then reduce heat to a gentle simmer.
9
Cover and gently boil for 10 minutes, or until the quinoa is tender.
10
Add the broccoli florets to the pot during the last 6 minutes of cooking.
11
Remove the pot from heat and stir in the bean sprouts, sliced chilli, and chopped coriander.
12
Ladle the quinoa mixture into bowls and top with the reserved tofu.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 828.5kcal

% Daily Value *
Total Fat 66.6g103%
Saturated Fat 21.1g106%
Cholesterol 0.0mg0%
Sodium 37.8mg2%
Total Carbohydrate 54.3g19%
Dietary Fiber 9.9g40%
Sugars 29.7g
Protein 11.2g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tofu, quinoa, coconut milk, broccoli, vegetarian, stew, bean sprouts, chilli, coriander, healthy, dinner, easy, plant-based, protein, gluten-free, comfort food, one-pot, warm, flavorful, simple

Read it online: https://www.chefs-mate.com/recipe/tofu-recipe-54/