Tofu curry in bowls with rice

 

Tofu curry in bowls with rice
356 kcal

(0)

Difficulty:easy
Preparation:20 min
Ready in:45 min
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
356
18%
Protein
26 g
52%
Fat
20 g
25%
Added Sugar
1 g
1%
Carbohydrates
15 g
6%
Roughage
2 g
-
Saturates
3 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1unwaxed Oranges zest and juice
4 tablespoonslight soy sauce
4 cupsTofu diced
1 tablespoonCorn starch
2 tablespoonsNut oil
¾ inchesfresh Ginger root finely sliced
1 clovegarlic finely chopped
2 tablespoonschopped Peanuts
2 handfulsBean sprout
1 ⅓ cupsBamboo shoot in strips, drained well
1 teaspoonhoney
crushed Red pepper flakes ground
Thai basil to garnish

Directions

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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