Fried tofu with cauliflower-and-sugar pods curry

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Cut the tofu into medium-sized cubes. Season with salt and pepper. Whisk the egg. Mix light and dark sesame seeds. Dust the tofu with 3 tablespoons of flour, pull it through the egg and roll it in the sesame seeds. Press sesame seeds a little bit.

2. 2

   Bring 1/2 litre of salted water to the boil, add rice, cover and allow to swell on low heat for about 15 minutes. Meanwhile clean and wash the cauliflower, divide into small florets and drain. Clean, wash and drain the mangetouts. Bring the stock to the boil. Cook the cauliflower for about 10 minutes. Add sugar snap peas after about 6 minutes and cook. Drain the vegetables, collecting the vegetable water. Peel and finely chop the onion. Heat the fat in a pot and sauté the onion in it. Add the rest of the flour and curry, sweat briefly and fill up with vegetable water and milk. Simmer gently for about 5 minutes. Heat oil in a pan and fry the tofu cubes in it for about 6 minutes on all sides.

3. 3

   Peel and finely chop the onion. Heat the fat in a pot and sauté the onion in it. Add the rest of the flour and curry, sweat briefly and fill up with vegetable water and milk. Simmer gently for about 5 minutes. Heat oil in a pan and fry the tofu cubes in it for about 6 minutes on all sides. Add the cauliflower and sugar snap peas to the boiling sauce and heat up for about 1 minute. Arrange the cauliflower and sugar snap peas curry with the tofu cubes on a plate and garnish with coriander. Serve rice extra

Nutrition Facts

KCAL
680 kcal

CARBS
69 g

FATS
33 g

PROTEINS
27 g