Asian tofu with mung bean sprouts
Wash and clean the celery, remove the stalks and cut crosswise into pieces about 1 cm wide. Place mung bean sprouts in a colander, rinse and drain. Peel the...
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Pineapple tofu curry
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Preparation time:
10 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
602
Calories
72 g
Carbohydrates
17 g
Protein
25 g
Fat
Ingredients:
 | Olive oil | 1 Tablespoon |
 | Cornstarch, sauce thickener | 1 Tablespoon |
 | Onion (fresh) | ½ (50 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Curry powder | 1 Pinch(s) |
 | Coconut milk (canned, creamy) | 70 ml |
 | Tofu (natural) | 70 g |
 | Vegetable broth | 1 Tablespoon |
 | Rice (raw) | 50 g |
 | Pineapple (in its own juice, canned) | 120 g |
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Preparation:
Step 1:
Cook rice in a pot or with a rice stove. Fill small pot with rice. Add two parts water (example: 50g rice = 100ml water). Briefly bring to a boil and then reduce directly to low heat. Simmer gently without a lid until the water has evaporated.
Step 2:
Cut onion and tofu into small pieces. Sauté in oil over mild heat for 5 minutes. Mix with curry and continue cooking briefly.
Step 3:
Dissolve the broth in 20ml of water and add. Fill up with the coconut milk. Add cornstarch and let simmer briefly. Add the pineapple cut into pieces. Season to taste with salt, pepper and a good dash of pineapple juice.
Macronutrient distribution:
The recipe Pineapple tofu curry is composed of the following macronutrients.
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Kitchen utensils needed:
Cutting board
Kitchen knife
Pot
Rice stove
Stove
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