Thai red curry with tofu
Tofu and vegetables in a coconut red curry sauce.
- 30 minto make
- 4portions
- Easyto cook
- Vegandiet
Ingredients
For 4 portions
- 400 g tofu
- 400 ml coconut milk, canned
- 3 Tbsp curry paste
- 1 medium red bell pepper
- 200 g broccoli
- 100 g green beans
- 1 Tbsp soy sauce
- 1 Tsp sugar
- 1 Tbsp lime juice
- 1 Tbsp sunflower oil
- 300 g rice (dry)
Method
- Cook the rice.
- Fry the tofu in cubes in the oil until golden, and take it out.
- Fry the curry paste for a minute, add the coconut milk and vegetables and simmer for 10 minutes.
- Add the tofu, soy sauce, sugar and lime juice, and serve with the rice.
Nutrition
| A portion (400 g) | 100 g | |
|---|---|---|
| Energy | 716 kcal | 179 kcal |
| Protein | 28.8 g | 7.2 g |
| Carbohydrate | 80.4 g | 20.1 g |
| of which sugars | 4.4 g | 1.1 g |
| Fat | 35.2 g | 8.8 g |
| of which saturates | 20 g | 5 g |
| Fibre | 12 g | 3 g |
| Salt | 0.7 g | 0.2 g |
Footprint
| A portion | 1 kg | |
|---|---|---|
| Climate (CO₂ eq) | 0.44 kg | 1.11 kg |
| Nutrient pollution (N eq) | 3.64 g | 9.1 g |
| Land use for a year | 0.31 m² | 0.77 m² |
| Water use | 6,374 l | 15,941 l |
Footprint from AGRIBALYSE 3.1.1 (ADEME), with our own minor changes. How we work it out.
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