Tofu is a complete source of protein, containing all eight amino acids. With no cholesterol, it is also a good source of iron and calcium.
SERVES 4
PREP TIME 10 MINS
COOK TIME 15 MINS
Recipe Ingredients:
| 2 tbsp sunflower oil |
| 12 oz (350 g) tofu, diced |
| 1 red onion, sliced |
| 2 garlic cloves, crushed |
| 1 red pepper, sliced |
| 1 orange pepper, sliced |
| 250 g mixed mushrooms, quartered |
| 2 tsp cornflour |
| 2 tbsp tomato purée |
| 2 tbsp smooth peanut butter |
| 5 fl oz (150 ml) vegetable stock |
| 7 oz (200 g) reduced-fat crème fraîche |
| Salt and freshly ground black pepper |
| 1 handful chives, finely chopped, to garnish |
| Rice, to serve |
| FOR A GLUTEN-FREE VERSION use gluten-free stock |
Recipe Methods:
| 1 Heat 1 tablespoon of the oil in a large saucepan. Add the tofu and stir-fry over high heat until golden. Remove from the heat and set aside. |
| 2 Add the remaining oil to the saucepan, reduce the heat, add the onion and garlic, and fry until softened. Add the peppers and mushrooms, and stir-fry for 5 minutes. |
| 3 In a bowl, mix the cornflour with a little water to form a paste and set aside. |
| 4 Add the tomato purée, peanut butter and tofu to the saucepan. Stir in the vegetable stock and cornflour paste, and cook for 3 minutes. Add the crème fraîche, season to taste and simmer for 2 minutes. Transfer to a plate, sprinkle with chives and serve with rice. |
NUTRITIONAL INFORMATION (per recipe)
| Fat : 100.46 g | Fibre : 18.69 g |
| Iron : 8.08 mg | Sugar : 41.23 g |
| Calcium : 726.23 mg | Sodium : 5492.89 mg |
| Potassium : 2091.53 mg | Calories: 1413.75 kcal |
| Protein : 52.93 g | Vitamin A : 11345.28 IU |
| Vitamin C : 321.43 g | Carbohydrates : 68.53 g |
| Saturated Fat : 30.81 g | Cholesterol : 103.19 mg |