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Tofu Curry in Bowls with Rice

Name: Tofu Curry in Bowls with Rice
Total time: 45 min
Yield: 4
Ingredients: 1 unwaxed Orange (zest and juice); 4 tablespoons light soy sauce; 4 cups Tofu (diced); 1 tablespoon Corn starch; 2 tablespoons Nut oil; 0.75 inch fresh Ginger root (finely sliced); 1 clove garlic (finely chopped); 2 tablespoons chopped Peanuts; 2 handfuls Bean sprout; 1.333 cups Bamboo shoot (in strips, drained well); 1 teaspoon honey; crushed Red pepper flakes (ground); Thai basil (to garnish)

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356

calories

Calories

My cookbook

easy

Difficulty

20 min.

Preparation

ready in 45 min.

Ready in

Nutritions

1 serving contains

Fat	19.93 g
Saturated Fat Acids	2.87 g
Protein	26.36 g
Roughage	1.57 g
Sugar added	1.44 g
Calorie	356

more nutritions

Our nutritional traffic light explained

Carbohydrates/g	14.74
Cholesterol/mg	0
Vitamin A/mg	7.42
Vitamin D/μg	0
Vitamin E/mg	1.34
Vitamin B₁/mg	0.13
Vitamin B₂/mg	0.1
Niacin/mg	2.05
Vitamin B₆/mg	0.11
Folate/μg	28.68
Pantothenic acid/mg	0.24
Biotin/μg	0.33
Vitamin B₁₂/μg	0
Vitamin C/mg	26.59
Potassium/mg	338.32
Calcium/mg	292.42
Magnesium/mg	17.82
Iron/mg	5.22
Zinc/mg	0.43

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

unwaxed Orange (zest and juice)

4 tablespoons

light soy sauce

4 cups

Tofu (diced)

1 tablespoon

Corn starch

2 tablespoons

Nut oil

¾ inch

fresh Ginger root (finely sliced)

1 clove

garlic (finely chopped)

2 tablespoons

chopped Peanuts

2 handfuls

Bean sprout

1.333 cups

Bamboo shoot (in strips, drained well)

1 teaspoon

honey

crushed Red pepper flakes (ground)

Thai basil (to garnish)

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Preparation

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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