Thai Basil Quinoa Stir-Fry with Lemongrass Tofu

This vibrant and aromatic Thai Basil Quinoa Stir-Fry features fluffy quinoa, colorful vegetables, and marinated lemongrass tofu. The dish bursts with fresh flavors from Thai basil and a hint of lime, offering a delightful fusion of textures and tastes that is both satisfying and nourishing. It's a vegetarian-friendly option that meets various dietary requirements while respecting traditional Thai culinary principles.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 block firm tofu, pressed and cubed
• 2 tablespoons lemongrass paste
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 medium carrot, julienned
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 cups fresh Thai basil leaves
• 1 lime, juiced
• Salt and pepper to taste
• Chopped peanuts for garnish (optional)

Instructions:

1. Rinse the quinoa under cold water and then combine it with vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed. Set aside.
2. In a bowl, mix the cubed tofu with lemongrass paste and soy sauce. Let marinate for at least 15 minutes.
3. Heat sesame oil in a large skillet over medium heat. Add garlic and ginger, sautéing until fragrant (about 1 minute).
4. Add the marinated tofu to the skillet and cook until golden brown on all sides, about 5-7 minutes. Remove from the skillet and set aside.
5. In the same skillet, add bell pepper, snap peas, and carrot. Stir-fry for about 3-5 minutes until the vegetables are tender-crisp.
6. Return the tofu to the skillet, add the cooked quinoa, and toss everything together. Stir in the Thai basil leaves and lime juice. Season with salt and pepper to taste.
7. Serve warm, garnished with chopped peanuts if desired.