TOFU IN CURRY SAUCE
AJI-NO-MOTO® UMAMI SEASONING
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
|Calories per serving (kcal)||367.9|
|Dietary Fiber (g)||5.1|
|Saturated Fatty Acids (g)||2.5|
|Monounsaturated Fats (g)||1.6|
|Polyunsaturated Fats (g)||3.9|
|Trans Fat (g)||0|
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
- 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
Give the tofu some time to drain because the water-logged from it won’t help to absorb the seasoning evenly.