Curried Tofu
Nutrition per serving
Calories | 3,005 kcal |
Protein | 58.6 g |
Carbs | 97.3 g |
Fats | 271.7 g |
Saturated Fat | 257.2 g |
Monounsaturated Fat | 6.3 g |
Polyunsaturated Fat | 7 g |
Sugars | 49.4 g |
Fiber | 4.7 g |
Sodium | 1,126 mg |
Ingredients
Vegetable stock/broth | |
Curry Powder | |
Onion | |
Peanut Oil | |
Extra Firm Tofu | |
Red Bell Pepper (capsicum) | |
Coconut Milk (reduced fat) |
Preparation
- Pat tofu dry with kitchen roll paper.
- Finely slice onion and red pepper.
Cooking
- Heat oil in a skillet over medium-high heat. Sauté the tofu, frequently turning until golden. Stir in the peppers and onions and cook until almost tender.
- Add the vegetable stock, curry powder and coconut milk and stir well to coat. Bring to a gentle boil and simmer for a few minutes until reduced and thickened.
- Serve in a bowl.