TOFU IN CURRY SAUCE
AJI-NO-MOTO® UMAMI SEASONING
Recipe Finder
Ingredients
1 Tbsp. (12ml) Canola Oil
2 Tbsps. (30g) Red Onion, sliced
3 cloves (9g) Garlic, minced
1 pack (250g) Firm Tofu, big cubes
1 Tbsp. (10ml) Curry sauce
1 cup (200ml) Coconut Milk
1 cup (100g) String Beans, boiled
2 cups (200g) Eggplant, pan-fried
1/2 Tbsp. (5.5g) AJI-NO-MOTO® Umami Seasoning
1/2 tsp. (2g) Rock Salt
4 cups (680g) Rice, cooked
NUTRITION INFORMATION
| Nutrition Facts | |
|---|---|
| Calories per serving (kcal) | 367.9 |
| Carbohydrates (g) | 61.5 |
| Proteins (g) | 13.2 |
| Fat (g) | 9.7 |
| Dietary Fiber (g) | 5.1 |
| Calcium (mg) | 241.3 |
| Iron (mg) | 4.0 |
| Sodium (mg) | 729.8 |
| Saturated Fatty Acids (g) | 2.5 |
| Monounsaturated Fats (g) | 1.6 |
| Polyunsaturated Fats (g) | 3.9 |
| Trans Fat (g) | 0 |
| Cholesterol (mg) | 1.6 |
Good to Know Nutrition Facts!
Tofu is low in saturated fat and is a good source of heart-healthy unsaturated fats.
Preparation time: 15 minutes
Cooking time: 30 minutes
Procedure
- SAUTÉ. In a pan, heat oil then sauté red onion and garlic until translucent. Add tofu and cook until brown
- SIMMER. Add curry sauce, coconut milk, string beans, and eggplant. Let it simmer for about 10 minutes.
- SEASON. Add AJI-NO-MOTO® and salt. Mix well and cook for another minute.
- SERVE. In a serving bowl with hot rice, place cooked tofu on top then add curry sauce and cooked vegetables. Serve and enjoy.
Makes 4 servings
Serving size: 1 cup (170g) rice, 1 cup (202g) tofu & vegetables
Cooking Tips
Give the tofu some time to drain because the water-logged from it won’t help to absorb the seasoning evenly.
Product Used
