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Tofu Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.6506
Energy (kCal)1885.6511
Carbohydrates (g)38.1184
Total fats (g)196.2649
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the oil and 1/4 cup of the coconut cream in a wok. Simmer until the oil separates, ~5 minutes. | 2. Add 3 tbs of curry paste (whatever your preference) and try, stir regularly over a gentle heat until fragrant. | 3. Add the palm sugar, soy sauces, ginger, and tofu. Cook a few minutes, then add the tamarind water and remaining coconut cream. | 4. Bring to a boil and stir in the basil leaves. Remove from the heat. | 5. Pour crushed cashews over the dish and serve on rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    coconut cream 2 cups 1584.0 31.92 17.424 166.46400000000003
    palm sugar 1 tablespoon - - - -
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    soy sauce 1 tablespoon sweet 8.48 0.7888 1.3024 0.0912
    gingerroot 1/4 cup julienned - - - -
    tofu 1 firm 40.8233 0.7881 4.896 2.4721
    tamarind juice 2 tablespoons 17.8838 4.6215 0.0282 0.0376
    basil leaf 1/2 cup - - - -
    cashew 1/2 cup crushed - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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