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.
1/4 cup | canola oil | 65 mL | |
400 g | firm regular tofu, diced | 2 cups | |
1 | onions, finely chopped | 200 g | |
2 | zucchini, cut into rounds | 260 g | |
1 | green peppers, cut into 7 mm strips | 150 g | |
1 tbsp | curry powder | 9 g | |
2 cups | soybean sprouts | 140 g | |
2 cloves | garlic, crushed | ||
2/3 cup | unsweetened coconut milk | 170 mL | |
1 pinch | salt [optional] | 0.2 g | |
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 |
This dish turned out to be quite bland. It was definitely missing something, and could have used some spice.
Super bland. Even adding copious amounts of ginger didn't help.
Bland