
Tofu and vegetables in a curry sauce.
An example of «China meets India» in a hurry... : a quick sautéing in a wok followed by Indian curry seasoning.
??? | canola oil | ??? | |
??? | firm regular tofu, diced | ??? | |
??? | onions, finely chopped | ??? | |
??? | zucchini, cut into rounds | ??? | |
??? | green peppers, cut into 7 mm strips | ??? | |
??? | curry powder | ??? | |
??? | soybean sprouts | ??? | |
??? | garlic, crushed | ??? | |
??? | unsweetened coconut milk | ??? | |
??? | salt [optional] | ??? | |
??? | ground pepper to taste [optional] | ??? |
Put the serving dish in the oven at the lowest setting to keep the tofu and vegetables warm while the sauce cooks.
per 1 serving (330 g)
Amount % Daily Value |
Calories 400 |
Fat 31 g 47 % |
Saturated
11.2 g
57 % |
Cholesterol 0 mg |
Sodium 40 mg 2 % |
Carbohydrate 18 g 6 % |
Fibre 3 g 13 % |
Sugars 6 g |
Net Carbs 15 g |
Protein 21 g |
Vitamin A 14 % |
Vitamin C 75 % |
Calcium 20 % |
Iron 30 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Vegetables | 2 |
Meat and Alternatives | 2 |
Fats | 5 ½ |
Very good, one of our favorites.
It is mild but then again it depends on the curry you use. Mine came out more like a sauce that can be gravy. I would add a rice dish to use up the sauce.
The recipe is quite bland, I agree. So, the second time I made it, I added a very good and potent curry powder that I got from an Indian store, a good amount of liquid soy seasoning (soy sauce or tamari), more pink salt than just a pinch, freshly ground pepper and voilà, a super delicious curry!