Tofu and Vegetable Curry (Chinese Takeaway-Style)
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Ingredients
- 350 g firm tofu, cubed
- 250 g waxy potatoes, diced
- 150 g carrots, sliced
- 1 onion, sliced
- 2 tbsp mild curry powder
- 500 ml vegetable stock
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 277 kcal
- Protein
- 15.9 g
- Carbohydrate
- 17.4 g
- of which sugars
- 5.6 g
- Fat
- 15 g
- of which saturates
- 2.5 g
- Fibre
- 4.5 g
- Salt
- 1.01 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the groundnut oil in a wok and fry the tofu cubes for 3 minutes, turning, until lightly golden, then lift out.
- 2
Add the remaining oil and fry the onion for 4 minutes, until softened.
- 3
Stir in the mild curry powder and fry for 1 minute until fragrant.
- 4
Add the potatoes and carrots and stir-fry for 2 minutes.
- 5
Pour in the vegetable stock, bring to a simmer, cover and cook for 15 minutes, until the potatoes are tender.
- 6
Return the tofu to the wok and simmer uncovered for 3 minutes, until the sauce has thickened slightly.
- 7
Serve with steamed rice.
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