Photo: Sherman Kwan
Estimated Nutrition (whole recipe, rough)
273
Calories
10g
Protein
19g
Fat
19g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
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 lb. firm tofu, drained and cut into 16 cubes
- 2 Tbs. vegetable oil
- 3 cups grated carrots (about 4 medium)
- 1 Tbs. curry powder
- 1/2 cup chopped scallions, white and pale green parts
- =
Directions
1
1. Squeeze tofu gently but firmly, working with one cube of tofu at a time over sink, until it crumbles slightly and water drips out. Put in mixing bowl.
2
2. Heat oil in large skillet over medium heat. Add carrots, and cook, stirring often, 5 minutes, or until tender.
3
3. Stir in curry powder, and cook, stirring, 1 minute. Add tofu, sprinkle with salt to taste, and cook, stirring, 3 minutes, or until evenly golden and firm. Add scallions, and cook, stirring often, about 1 minute. Serve.
Recipe sourced from
fandom