Curried Tofu with Millet and Snow Peas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 867 cal. | (41 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 10.4 g | (35 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 20 mg | (167 %) | ||
| Vitamin K | 24.1 μg | (40 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 41 μg | (91 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,008 mg | (25 %) | ||
| Calcium | 293 mg | (29 %) | ||
| Magnesium | 280 mg | (93 %) | ||
| Iron | 11.1 mg | (74 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Ingredients
- 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)
Preparation steps
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.
Preheat the oven to 250°C (approximately 500°F).
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.
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.
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.
Serve the skewers with the millet and peanut-coconut sauce.
