Asian Style Tofu Curry With Roasted Egg Plant Recipe

Name: Asian Style Tofu Curry With Roasted Egg Plant Recipe
Yield: 1
Cuisine: Asian

Recipe By Slurrp

A delicious tofu curry flavoured with lemon grass, basil, roasted eggplant and red peppers. This Chickpea, Tofu, and Eggplant Curry is an easy to make and delicious weeknight dinner recipe. It's naturally vegan + gluten-free and made super creamy with coconut milk.

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Ingredients For Asian Style Tofu Curry With Roasted Egg Plant Recipe

250 gram Tofu cubed
1 piece Nos Brinjal cut into long 1 inch thickness
1 Nos Red Bell pepper cut into wedges
6 Nos Spring Onion finely sliced
5 stalks Lemongrasscut diagonally
1 inch Gingergrated
2 teaspoon Sesame Seeds
2 tablespoon Soy sauce
2 tablespoon Red chilli sauce
6 Nos Basil leaves
2 tablespoon Corn flour
0.5 cup Water
1 teaspoon roughly pounded Black Peppercorns
Sesame Oil , for cooking
As required Salt

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Directions : Asian Style Tofu Curry With Roasted Egg Plant Recipe

STEP 1.1 to make the sauce, in a mixing bowl add 2 tbsp cornflour, ½ tsp salt, 1 tsp coarsely pounded black pepper and ½ cup water. Mix well to make a smooth mixture so that no lumps are formed.

STEP 2.2 add 2 tbsp chilli sauce, 2 tbsp soy sauce. Stir till well combined. Keep aside.

STEP 3.3 in a preheated pan add 1 tbsp sesame oil, add 1 brinjal 1 cut into long pieces of 1 inch thickness, salt to taste and saute. Then cover the pan, turn the heat to low for about 5 minutes and allow the brinjal to steam cook for a few minutes till tender. Sprinkle water intermittently. Turn off the heat. Transfer the roasted eggplant to another bowl and keep aside.

STEP 4.4 in the same pan add 1 tsp oil, add 1 inch grated ginger, 5 stalks of lemongrass cut diagonally, 6 spring onion bulbs and 1 red pepper cut into wedges. Stir fry on high heat till the peppers become tender and roasted.

STEP 5.5 at this stage turn the heat to low and add the cornflour and sauce mixture. Stir continuously to avoid lumps forming. Add water to adjust the consistency of the sauce. Simmer for a few minutes so that the cornflour is completely cooked. Heck the sauce for salt and seasoning and adjust accordingly.

STEP 6.6 next add the roasted eggplants and 250 grams cubed tofu to the pan and stir gently so that vegetables and tofu are well coated with sauce. If the sauce is too thick add a little more water.

STEP 7.7 lastly add 6 basil leaves and stir. Cover the pan and simmer for 5 minutes to combine all the flavours.

STEP 8.8 serve hot with steamed rice.

Nutrition
value

759

calories per serving

24 g Fat55 g Protein89 g Carbs44 g FiberOther

Current Totals

24 g Fat
55 g Protein
89 g Carbs
44 g Fiber

MacroNutrients

Carbs
89 g
Protein
55 g
Fiber
44 g

Fats

Fat
24 g

Vitamins & Minerals

Calcium
1365 mg
Iron
23 mg
Vitamin A
1411 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
8 mg
Vitamin B6
1 mg
Vitamin B9
686 mcg
Vitamin B12
0 mcg
Vitamin C
354 mg
Vitamin E
5 mg
Copper
1 mcg
Magnesium
312 mg
Manganese
3 mg
Phosphorus
510 mg
Selenium
13 mcg
Zinc
5 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.