Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
714
Calories
22g
Protein
20g
Fat
112g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 large block tofu
- 3 small red peppers
- 3 tablespoons vegetable oil
- 1 bag curry powder (or, to taste)
- Cornstarch - enough for your preferred curry texture
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
- Dash of MSG (optional)
- =
Directions
1
Cut drained tofu into small pieces. Bring a pan of water to boil; boil tofu for 5 minutes. Turn off the heat and pour out the water. Remove the tofu and set it aside. Add the oil and peppers to the pan. Bring the temperature to a very high heat. Stir until you can smell the spiciness you desire. Put the tofu back in. Add the curry powder and a 1/2 cup water. Add salt, sugar and MSG. Cook for 3 to 5 minutes. At the end, add enough cornstarch for your desired texture.
Recipe sourced from
fandom