Thai Tofu Vegetable Stew in Coconut Milk

Thai Tofu Vegetable Stew in Coconut Milk

30 min
Medium
1 serv.
410 g / 1 serv.
silicon (Si) Vitamin K copper (Cu) manganese (Mn) Vitamin C Beta-carotene

Rating

Average rating:—

Description

A light, aromatic dinner with fermented tofu, rich in protein, and warming spices.

  1. Cut tofu into cubes. Dice zucchini and eggplant into medium cubes. Halve cherry tomatoes. Finely chop ginger and garlic.
  2. Heat olive oil in a saucepan, fry ginger and garlic until fragrant.
  3. Add curry and stir.
  4. Add zucchini and eggplant, fry for 5 minutes.
  5. Pour in coconut milk, add tofu and cherry tomatoes. Simmer covered over medium heat for 10-15 minutes until vegetables are soft.
  6. 2 minutes before done, add spinach.
  7. Season with lime juice and salt. Serve, sprinkled with fresh basil.
263
64 kcal / 100 g
kcal
18.3 g
4.5 g / 100 g
Protein
17.9 g
4.4 g / 100 g
Carbohydrates
14.4 g
3.5 g / 100 g
Fats

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FAQ

How to cook Thai Tofu Vegetable Stew in Coconut Milk?
Thai Tofu Vegetable Stew in Coconut Milk. How to cook in 30 min. 263 kcal, P 18 / F 14 / C 17.
How many calories in Thai Tofu Vegetable Stew in Coconut Milk?
263 kcal, protein 18 g, fat 14 g, carbs 17 g per serving.

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