Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 3/4 cup desiccated coconut
- 1tablespoons fish sauce
- 1 cup bean sprouts, trimmed
- 1 large carrot, thinly shredded
- 1 red onion, thinly sliced
- 150grams snow peas, sliced
- 1/3 cup lime juice
- 1 cup quinoa, rinsed
- 1/3 cup plain flour
- 300grams firm tofu, sliced
- 1 egg, whisked
- 1 cup basil leaves
- 3teaspoons caster sugar
- 1/4 cup vegetable oil
- 2 long red chillies, sliced
Nutrition per serving
2460kJ / 588Cal
2460 Kilojoules or 588 Calories
28% of daily energy intake*
Protein
17.7grams
Fat
33.2grams
Carbs
50.0grams
Sugars
9.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place quinoa into a saucepan with 2 cups cold water. Bring to the boil over high heat. Reduce heat to medium-low. Cover and cook for 10 minutes or until tender. Drain.
Step 2 of 5
Meanwhile, place flour, egg and coconut into separate bowls. Lightly coat tofu slices with flour then egg and coconut. Transfer to a plate.
Step 3 of 5
Whisk lime juice, fish sauce and caster sugar together in a jug.
Step 4 of 5
Heat 1 tbs oil in a wok over a medium heat. Cook tofu for 1 minute each side or until golden brown. Transfer to a plate. Wipe wok clean with paper towel.
Step 5 of 5
Heat remaining oil in wok and stir-fry onion for 2 minutes or until soft. Add carrot, snow peas and half of the chilli. Stir-fry for 2 minutes or until just tender. Add quinoa and dressing. Toss to combine. Stir through sprouts and half the basil. Serve quinoa topped with tofu, remaining chilli and basil.
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