Curried Tofu with Millet and Snow Peas

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Curried Tofu with Millet and Snow Peas
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
867
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie867 cal.(41 %)
Protein37 g(38 %)
Fat49 g(42 %)
Carbohydrates69 g(46 %)
Sugar added7 g(28 %)
Roughage10.4 g(35 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E20 mg(167 %)
Vitamin K24.1 μg(40 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin17.8 mg(148 %)
Vitamin B₆0.8 mg(57 %)
Folate92 μg(31 %)
Pantothenic acid1.7 mg(28 %)
Biotin41 μg(91 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C23 mg(24 %)
Potassium1,008 mg(25 %)
Calcium293 mg(29 %)
Magnesium280 mg(93 %)
Iron11.1 mg(74 %)
Iodine11 μg(6 %)
Zinc5.5 mg(69 %)
Saturated fatty acids14.2 g
Uric acid163 mg
Cholesterol0 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
4 Tbsps dark soy sauce
1 Tbsp Agave syrup
1 Tbsp Red Curry paste
2 Tbsps Lime juice
freshly ground peppers
400 grams Tofu
15 grams ginger
200 grams Snow peas
6 scallions
1 Tbsp Peanut oil
250 grams Millet
1 tsp Curry powder
½ tsp ground Turmeric
175 grams Peanut butter
150 milliliters Coconut milk
salt
vegetable oil (for cooking)
How healthy are the main ingredients?
TofuMilletSnow peaPeanut butterCoconut milksoy sauce

Preparation steps

1.

Whisk the soy sauce, agave, curry paste and lime juice together and season with pepper. Pat the tofu dry with paper towels and chop. Cover with the marinade. Soak 8 wooden skewers in water. 

2.

Preheat the oven to 250°C (approximately 500°F).

3.

Peel the ginger and finely grate. Rinse the snow peas, trim and cut in half diagonally. Rinse the scallions, trim and cut into thin strips. Cut the onion into thin rings. Sweat the onions and white parts of the scallions in hot oil until softened. Add the ginger and rinsed millet and cook briefly. Sprinkle with curry powder and turmeric then add about 600 ml (approximately 2 1/2 cups) water. Cover and cook for about 15-20 minutes over medium heat. Add the green parts of the scallions and the snow peas for the last 5 minutes.

4.

Remove the tofu from the marinade and place on the skewers. Line a baking sheet with foil and lightly coat with oil. Place the skewers on the baking sheet and bake for about 8 minutes, turning occasionally. 

5.

Pour the remaining marinade into a saucepan, add the peanut butter and coconut milk and simmer for 1-2 minutes. Season with salt and pepper.

6.

Serve the skewers with the millet and peanut-coconut sauce.