Tofu curry with squash and rice
~40 minon the hobThailandGluten-freeDairy-free
829kcal
36 gprotein
84 gcarbs
37 gfat
12 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 1,142 | 47 g |
| Emmagetting lean | 27% | 630 | 32 g |
| Jackgrowing | 24% | 551 | 25 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Plain tofu180 g
- Hokkaido squash200 g
- Light coconut milk — 400 ml tin½ tin
- Jasmine rice55 g
- Baby spinach80 g
- White onion1
- Garlic2 cloves
- Ginger, root½
- Limes½
- Extra virgin olive oil2 tsp
- Coriander, fresh1 bunch
- Plain tofu360 g
- Hokkaido squash400 g
- Light coconut milk — 400 ml tin1 tin
- Jasmine rice110 g
- Baby spinach160 g
- White onion2
- Garlic4 cloves
- Ginger, root½
- Limes1
- Extra virgin olive oil20 ml
- Coriander, fresh2 bunches
- Plain tofu720 g
- Hokkaido squash800 g
- Light coconut milk — 400 ml tin1½ tins
- Jasmine rice220 g
- Baby spinach320 g
- White onion4
- Garlic8 cloves
- Ginger, root1
- Limes2
- Extra virgin olive oil40 ml
- Coriander, fresh4 bunches
From your store cupboard
TurmericRed curry pasteGround cumin
If you can’t get it
- Hokkaido squash → sweet potato or carrot when squash is out of season
- Light coconut milk — 400 ml tin → ordinary coconut milk thinned with water 1:1 — light is only the diluted version, nothing more
Method
- Press the tofu between tea towels and cut it into cubes. Cook the rice.
- Fry the tofu in half the oil for 7 minutes until golden and lift it out.
- Add the rest of the oil and the chopped onion to the pan and fry 4 minutes. Add the garlic, ginger and a tablespoon of curry paste (or a teaspoon of turmeric with cumin) for 30 seconds.
- Add the squash in cubes (unpeeled), pour in the coconut milk and 100 ml water. Simmer 15 minutes, until the squash softens.
- Return the tofu, stir in the spinach and let it wilt.
- Finish with lime, scatter with coriander and serve with the rice.
- Press the tofu between tea towels and cut it into cubes. Cook the rice.
- Fry the tofu in half the oil for 7 minutes until golden and lift it out.
- Add the rest of the oil and the chopped onion to the pan and fry 4 minutes. Add the garlic, ginger and a tablespoon of curry paste (or a teaspoon of turmeric with cumin) for 30 seconds.
- Add the squash in cubes (unpeeled), pour in the coconut milk and 200 ml water. Simmer 15 minutes, until the squash softens.
- Return the tofu, stir in the spinach and let it wilt.
- Finish with lime, scatter with coriander and serve with the rice.
- Press the tofu between tea towels and cut it into cubes. Cook the rice.
- Fry the tofu in half the oil for 7 minutes until golden and lift it out.
- Add the rest of the oil and the chopped onion to the pan and fry 4 minutes. Add the garlic, ginger and a tablespoon of curry paste (or a teaspoon of turmeric with cumin) for 30 seconds.
- Add the squash in cubes (unpeeled), pour in the coconut milk and 400 ml water. Simmer 15 minutes, until the squash softens.
- Return the tofu, stir in the spinach and let it wilt.
- Finish with lime, scatter with coriander and serve with the rice.
Allergens: Crustaceans (2), Fish (4), Soya beans (6)
