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Tofu Curry in Bowls with Rice

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Tofu Curry in Bowls with Rice
356
calories
Calories
0
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easy
Difficulty
20 min.
Preparation
 • Ready in 45 min.
Ready in
Nutritions
Fat19.93 g
Saturated Fat Acids2.87 g
Protein26.36 g
Roughage1.57 g
Sugar added1.44 g
Calorie356
1 serving contains
Calories356
Protein/g26.36
Fat/g19.93
Saturated fatty acids/g2.87
Carbohydrates/g14.74
Added sugar/g1.44
Roughage/g1.57
Cholesterol/mg0
Vitamin A/mg7.42
Vitamin D/μg0
Vitamin E/mg1.34
Vitamin B₁/mg0.13
Vitamin B₂/mg0.1
Niacin/mg2.05
Vitamin B₆/mg0.11
Folate/μg28.68
Pantothenic acid/mg0.24
Biotin/μg0.33
Vitamin B₁₂/μg0
Vitamin C/mg26.59
Potassium/mg338.32
Calcium/mg292.42
Magnesium/mg17.82
Iron/mg5.22
Zinc/mg0.43

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1
unwaxed Orange (zest and juice)
4 tablespoons
light soy sauce
4 cups
Tofu (diced)
1 tablespoon
2 tablespoons
¾ inch
fresh Ginger root (finely sliced)
1 clove
garlic (finely chopped)
2 tablespoons
chopped Peanuts
2 handfuls
1.333 cups
Bamboo shoot (in strips, drained well)
1 teaspoon
crushed Red pepper flakes (ground)
Thai basil (to garnish)
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Preparation steps

Step 1/4
Mix the orange juice and soy sauce through the tofu and leave to marinate for around 15 minutes.
Step 2/4
Drain the tofu, reserving the marinade. Gently mix the cornflour through the tofu cubes and fry the cubes in 1 tbsp of hot oil for 1-2 minutes until golden brown. Remove from the wok.
Step 3/4
Fry the ginger, garlic and peanuts in the remaining oil for 1-2 minutes. Add the marinade, orange zest, beansprouts, bamboo shoots and a little water, if necessary. Allow to heat through and return the tofu to the wok. Season to taste with salt, honey and chilli flakes.
Step 4/4
Divide between bowls and garnish with Thai basil. Serve with rice, if desired.

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