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🍽️ Tofu-Curry with Green Vegetables

293 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 20 g ginger (1 piece)
• 1 green chili pepper
• 500 g broccolini
• 500 g green asparagus
• salt
• 2 tbsp peanut oil
• 30 g yellow curry paste (2 tbsp)
• 0.5 tsp turmeric powder
• 250 ml vegetable broth
• 200 ml coconut milk (light)
• 300 g tofu
• 3 spring onions
• 1 sheet nori seaweed
• 5 g cilantro (0.5 handful)
• 2 tsp sesame oil
• 1 tbsp light soy sauce
• pepper

Instructions

1. 1. Peel the onion, garlic, and ginger. Cut all three ingredients into very small cubes.
2. 2. Cut the chili pepper lengthwise. Remove the seeds and rinse the pepper. Cut it into small pieces.
3. 3. Wash the broccolini thoroughly. Let it drain. Separate it into individual stalks.
4. 4. Wash the asparagus. Trim off the woody ends. Peel the lower third of the stalks. Cut the stalks in half lengthwise.
5. 5. Heat the peanut oil in a wok or a large pan.
6. 6. Sauté the onions over medium heat for 3 minutes.
7. 7. Add the garlic, ginger, and chili pieces. Sauté everything for 2 minutes while stirring.
8. 8. Stir in the curry paste and turmeric. Sauté the mixture for another 2 minutes.
9. 9. Pour in the vegetable broth and coconut milk. Bring everything to a boil.
10. 10. Let the sauce simmer on low heat for 10 minutes.
11. 11. Fill a pot with water and bring it to a boil. Add some salt.
12. 12. Place the broccolini and asparagus in a steamer basket. Place the basket over the boiling water.
13. 13. Steam the vegetables for 10 minutes.
14. 14. Cut the tofu into cubes of about 2.5 cm size.
15. 15. Clean the spring onions. Rinse them. Slice them diagonally into thin rings.
16. 16. Finely chop the nori sheet.
17. 17. Wash the coriander. Let it drain well. Pluck the leaves from the stems.
18. 18. Heat 1 teaspoon of sesame oil in a pan.
19. 19. Fry the tofu for 5 minutes over medium heat.
20. 20. Remove the tofu from the pan and set it aside.
21. 21. Heat the remaining sesame oil in the same pan.
22. 22. Toast the nori seaweed for 2 minutes over medium heat.
23. 23. Remove the nori seaweed from the pan and set it aside.
24. 24. Season the curry sauce with soy sauce and pepper.
25. 25. Stir the fried tofu into the sauce.
26. 26. Let everything simmer for 4 to 5 minutes.
27. 27. Serve the tofu curry onto plates.
28. 28. Garnish the curry with the sliced spring onions and coriander leaves.
29. 29. Arrange the steamed broccolini and asparagus on a platter.
30. 30. Garnish the vegetables with the toasted nori seaweed and coriander leaves.
31. 31. Serve the vegetables alongside the curry.

Nutrition per serving

• kcal: 293
• Protein: 21 g · Fett/Fat: 17 g · Carbs: 14 g