Tofu and Pumpkin in Curry

Slices of tofu and pumpkin stir fried in sesame oil with soy sauce and red curry paste

  • Main DishesType
  • EasyDifficulty
  • 10 minPrep. Time
  • 2Serving/Unit

Ingredients

Sesame oil, 2-3 tablespoons
Tofu, 1/2 vacuum pack (150 g)
sliced, not genetically engineered
Onion, 1 medium unit
cut into strips
Pumpkin, 1 cube
cut into thin slices
Garlic, 4 cloves
chopped
High quality sodium soy sauce, 4 tablespoons
Real maple syrup, 1 tablespoon
or agave syrup
Red curry puree, 1 teaspoon
Basil, 1/4 cup
chopped
Coriander, 1/4 cup
chopped
Bok Choi cabbage, 1 unit
cut into strips
Dry hot chili pepper, 1 unit

Preparation

1. Stir-fry the tofu and onion with sesame oil in a wok until browned.
2. Add the pumpkin, bok choy, garlic, hot pepper, soy sauce, maple syrup (or agave) and red curry paste.
3. Continue to stir fry for 2-3 minutes.
4. Remove from the heat, add the herbs and mix.
5. Serve on a bed of whole rice/quinoa.
6. Bon appetite (:

The nutritional value does not include the bok choi cabbage and the hot chili pepper.

Stir Frying Vegan Stews Vegetables Vegan Indian Recipes Tofu Pumpkin Sesame Oil Onion Garlic With Vegan Soy Sauce Maple Syrup Basil Coriander Spicy Vegan Recipes Hot Pepper Vegan and Quick Agave Syrup Vegan Lunch Up to 10 Minutes Interesting Vegan Recipes On a Bed of Rice
Nutritional Values Serving/Unit 100 Grams
Calories 260 cal 100 cal
Proteins 16 g 6 g
Carbohydrates 22 g 9 g
Fat 13 g 5 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Orit Chen Recipe by Orit Chen
Tofu and Pumpkin in Curry
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