Golden Turmeric Tofu with Creamy Coconut Curry
over garlicky rice with spinach & chili pepper
Did you know that per 100 grams, tofu contains more calcium than 1 glass of milk and as much iron as 100 grams of steak?
Tags:
Plant-based
•Calorie Smart
Allergens:
Soja
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total30 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
150 g
Spinach
½ sachet(s)
Yellow curry spices
½ piece
Onion
1 piece
Garlic
¼ piece
Red chili pepper
1 piece
Roma tomato
1 teaspoon
Ground turmeric
75 g
White long grain rice
90 milliliters
Coconut milk
100 g
Tofu
(Contains: Soja)
½ sachet(s)
Cornstarch
(May be present: Gluten)
Not included in your delivery
½ tablespoon
Sunflower oil
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2813 kJ
Calories672 kcal
Fat26.9 g
Saturated Fat15.3 g
Carbohydrate85.1 g
Sugar7.7 g
Dietary Fiber9.1 g
Protein19.4 g
Salt0.9 g
Potassium96.3 mg
Calcium174 mg
Iron3.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Casserole with Lid
•Plate
•Tall-Sided Pan
•Paper Towel
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the rice for 8 - 11 minutes or until done, then drain and set aside.
- Chop the onion and crush or mince the garlic. Roughly chop the spinach.
- Deseed and finely chop the chilli pepper.* Dice the tomato.
*Take care, this ingredient is spicy! Use as preferred.
2
- Heat a light drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the garlic, onion, chili pepper, tomato and yellow curry spices for 3 - 4 minutes.
- Add the coconut milk and gradually stir in the spinach.
- Allow to wilt and reduce, then season to taste with salt and pepper.
- Simmer over medium-low heat until serving, covered.
3
- Heat a light drizzle of sunflower oil in a frying pan over medium heat.
- Wrap the tofu in kitchen paper and squeeze to release the liquid, then dice it.
- Transfer the cornflour to a plate and season with salt and pepper. Coat the tofu with the cornflour.
- Fry the tofu for 4 minutes, then remove from the heat and stir in the turmeric.
4
- Serve the rice on plates.
- Top with the spinach curry and the fried tofu.
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