### TranslatedIngredients: 250 grams Tofu - cut into cubes,1 cup Quinoa,3 to 4 Spring Onion Greens - greens and bulbs chopped,2 to 3 Thai Red chilli (Birds Eye Chilli) - finely chopped,2 to 3 cloves Garlic - minced,1 tablespoon Sesame (Gingelly) Oil,1 teaspoon Ginger - finely chopped,1 Red Bell pepper (Capsicum) - diced,2 Carrots (Gajjar) - sliced,3 tablespoons Roasted Peanuts (Moongphali) - roasted and crushed,2 tablespoon Soy sauce - or thai fish sauce,2 tablespoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce),1 tablespoon Rice Vinegar,1/2 teaspoon Brown Sugar (Demerara Sugar),4 to 5 tablespoons Vegetable stock,1 teaspoon Corn flour,2 teaspoon Lemon juice,Salt - to taste,8 to 9 Thai basil leaves - torn,2 sprigs Coriander (Dhania) Leaves - chopped ### PrepTimeInMins: 0 ### CookTimeInMins: 15 ### TotalTimeInMins: 15 ### Servings: 4 ### Cuisine: Thai ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Spicy Thai style Tofu with Quinoa recipe, first cook the Quinoa according to the package instructions.Heat oil in a wok/kadhai. Add the chopped onion bulbs, garlic, chillies and ginger.Saute for a few seconds and add the carrots. Sprinkle some salt and stir fry for 2-3 minutes and add the pepper and the tofu pieces.Toss and stir fry for another minute.Add the sauces, vinegar, vegetable stock, brown sugar and stir.Dissolve the corn flour in a about 2 tablespoons of water and add to the tofu. Stir, adjust the seasoning.Serve immediately over Quinoa garnished with the basil, coriander leaves, peanuts and lime juice.Serve Spicy Thai style Tofu with Quinoa for quick and scrumptious weeknight meal and have it along with Zucchini Salad Recipe with Thai Hot Chili Dressing and Coconut Kewra Drink Recipe.