Tofu Curry with Noodles
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
853
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 853 cal. | (41 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 24.3 mg | (203 %) | ||
| Vitamin K | 32.3 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 640 mg | (16 %) | ||
| Calcium | 340 mg | (34 %) | ||
| Magnesium | 200 mg | (67 %) | ||
| Iron | 9.7 mg | (65 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 ⅔ cups Tofu (smoked or plain according to taste)
- ½ tsp peppers
- 2 Tbsps Curry powder
- 2 red chili peppers
- 2 cloves garlic cloves
- 5 Tbsps vegetable oil
- ⅞ cup Coconut milk (unsweetened) more if necessary
- 2 cups Egg noodle
- 1 handful soybean sprout
- 2 Tbsps Fish sauce
- 2 Tbsps light soy sauce
- 1 Tbsp Vinegar
- 1 Tbsp sugar
Preparation steps
1.
Dice the tofu and drain on paper towel.
2.
Put the noodles into a bowl and soak in lukewarm water.
3.
Heat the oil and brown the tofu on all sides for 2-3 minutes.
4.
Add the coconut milk. Halve the chilis, remove the seeds, wash and cut into pieces. Peel and finely chop the garlic. Add both to the pan with the spices and bring to a boil.
5.
Drain the noodles, break into smaller pieces if necessary and add to the pan. Cook gently in the hot sauce for 3-4 minutes, until done. Mix in the soybean sprouts and warm in the sauce. Add soy sauce, vinegar, sugar and fish sauce to taste. Divide between 4 small bowls and serve hot.
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