Vegetable Curry with Tofu

Treat yourself to a hearty plate of vegetable curry and enjoy the selected flavors of Asian cuisine.

Details

  • Preparation Time: 130 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 2
  • Number of Servings: 4

Ingredients

  • 200 g Tofu

  • 2 teaspoons Spices, curry powder

  • 1.2 l Soup base, chicken, cube

  • 3 dl Coconut milk

  • 2 spoons Soy sauce, tamari

  • 2 spoons Soy sauce, shoyu

  • 200 g Broccoli, fresh

  • 2 piece Carrot, fresh

  • 1 piece Leek

  • 1 dl Oil, vegetable oil, canola

  • 0.5 teaspoons Spices, turmeric, ground

Steps

  1. Drain the tofu and cut it into approximately 1 cm cubes. Place it in a bowl, add half a teaspoon of curry paste, 5 tablespoons of broth base, and one tablespoon each of light and dark soy sauce. Mix the ingredients well, cover, place in the refrigerator, and marinate for 2 hours.

  2. Meanwhile, peel the carrot and cut it into thin sticks. Clean the leek, wash it, and slice it into rings. Thoroughly wash the broccoli, separate it into florets, and cut it into smaller pieces. Place a wok on the stove and heat the oil. First, drain the tofu cubes, then fry them in the oil for about 2 minutes. Use a spatula to turn them so they brown evenly on all sides.

  3. Pour off the excess oil, leaving about one tablespoon. In the remaining oil, stir-fry the carrot, broccoli, and leek rings for one minute. Add the remaining broth and dissolve the remaining curry paste in it. Stir in the remaining soy sauce, coconut milk, and turmeric. Quickly bring everything to a boil, mix well, and serve.

Nutrition Information (Per 100g)

  • Calories: 58.44 kcal
  • Fat: 1.52 g
    • Saturated Fat: 0 g
  • Carbohydrates: 5.59 g
    • Sugars: 1.02 g
  • Protein: 4.07 g
  • Fiber: 1.36 g

Advice

If desired, you can also add shiitake mushrooms, potatoes, and spring onions to the curry.