Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1tablespoons curry powder
- 2tablespoons cornflour
- 100grams green beans, trimmed, halved
- 2tablespoons coriander leaves (to serve)
- 1 brown onion, sliced
- 1 spring onion, sliced
- 2 lemon, 1 juiced 2 tbs, 1 cut into wedges
- 1/4 cup white miso paste
- 165milliliter coconut milk
- 2tablespoons canola oil
- 250grams tofu
- 2 small sweet potatoes, peeled, diced
- 2 cloves garlic, crushed
Nutrition per serving
1390kJ / 332Cal
1390 Kilojoules or 332 Calories
16% of daily energy intake*
Protein
13.2grams
Fat
17.0grams
Carbs
32.8grams
Sugars
9.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Cut tofu into 8 slices. Press with paper towel to remove excess moisture. Lightly dust with cornflour.
Step 2 of 4
Heat 1 tbs oil in a frying pan over medium heat. Add tofu and cook for 1 minute each side or until golden. Transfer to a plate.
Step 3 of 4
Heat remaining oil. Add onion and garlic and cook for 3 minutes or until softened. Add curry powder and stir for 1 minute or until aromatic. Stir miso paste into 1/2 cup warm water to dissolve. Add to pan with coconut milk and stir well to combine. Add sweet potato and beans to pan and simmer for 5 minutes or until softened.
Step 4 of 4
Stir in lemon juice and pour curry sauce over tofu. Scatter with spring onion and coriander. Serve with lemon cheeks.
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