Tofu Curry in Bowls with Rice
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
356
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 356 kcal | (17 %) | ||
| Protein | 26.36 g | (27 %) | ||
| Fat | 19.93 g | (17 %) | ||
| Carbohydrates | 14.74 g | (10 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 1.57 g | (5 %) |
more nutritional values
| Vitamin A | 7.42 mg | (928 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.34 mg | (11 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.05 mg | (17 %) | ||
| Vitamin B₆ | 0.11 mg | (8 %) | ||
| Folate | 28.68 μg | (10 %) | ||
| Pantothenic acid | 0.24 mg | (4 %) | ||
| Biotin | 0.33 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26.59 mg | (28 %) | ||
| Potassium | 338.32 mg | (8 %) | ||
| Calcium | 292.42 mg | (29 %) | ||
| Magnesium | 17.82 mg | (6 %) | ||
| Iron | 5.22 mg | (35 %) | ||
| Zinc | 0.43 mg | (5 %) | ||
| Saturated fatty acids | 2.87 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
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
- ¾ inch fresh ginger (finely sliced)
- 1 clove garlic (finely chopped)
- 2 tablespoons chopped Peanuts
- 2 handfuls Bean sprout
- 1.333 cups Bamboo shoots (in strips, drained well)
- 1 teaspoon honey
- crushed Red pepper flakes (ground)
- Thai basil (to garnish)
Preparation steps
1.
Mix the orange juice and soy sauce through the tofu and leave to marinate for around 15 minutes.
2.
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.
3.
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.
4.
Divide between bowls and garnish with Thai basil. Serve with rice, if desired.
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