Informations supplémentaires
40 min.
|
732 kcal
|
easy
|
|
Printable version
1. Setup
Chop the onion, the garlic and the green onions. Slice the carrot. Cut the potatoes into small cubes. Cut the tofu to make one long piece per person. If desired, you can round off the corners of the tofu pieces to make the pieces look more like chicken pieces.
2. Make the rice
Bring a pot with 1.5 2P | 2 3P cups of water to a boil. Pour the rice, cover and cook over low heat for 10-12 minutes.
3. Make the curry
In a pan over medium-high heat, add a drizzle of olive oil. Add the onions and cook 4-5 minutes. Add the garlic, the carrots, the potatoes and the the spice mix. Cook 4-5 minutes. Add the broth cube and 1 2P | 1.5 3P cups of water and the coconut milk. Bring to a boil. Lower the heat and simmer for 5-10 minutes or until the vegetables are cooked.
4. Bread the tofu
In a bowl, mix the cornstarch with water 60 2P | 90 3P ml of water. In another bowl, add the panko and season with salt and pepper. Coat the tofu pieces well in the cornstarch mixture and then dip in the panko and press well so that the panko sticks well.
5. Cook the tofu
In a pan over medium-high heat, add about an inch of vegetable oil. Once the oil is hot, add the breaded tofu pieces and cook for 2-3 minutes on each side, or until golden and crispy. Remove and place on paper towels.
6. Plate your dish
Serve the breaded tofu with the curry and the rice. Garnish with green onions. Bon appétit!
140gBasmati Rice
300gTofu
2unitCarrot(s)
1unitYellow Onion(s)
100gYellow Potato(es)
2unitGreen Onion(s)
120mlPanko Breadcrumbs
45mlCornstarch
25mlSpice Mix (all-purpose flour,curry powder,garam massala powder)
1unitGarlic Clove(s)
1unitVegetable Broth Cube(s)
200mlCoconut Milk
What you need
Pans, bowls, pot, paper towels.
732 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
107g
36%
fat
25g
38%
cholesterol
2mg
1%
fiber
5g
20%
protein
23g
saturated
19g
95%
sodium
585mg
24%
sugar
15g
trans
0g