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Tofu Peanut Curry & Wok-Tossed Millet Bowl

Tofu Peanut Curry & Wok-Tossed Millet Bowl

Name: Tofu Peanut Curry & Wok-Tossed Millet Bowl
Total time: 2 min 30 s
Yield: 1
Ingredients: 2 teaspoons Yellow Moong Dal; 0.5 unit Red Dry Chilli Bydagi; 2 tablespoons Foxtail Millet; 1.75 teaspoons Salt; 2 glasses Water; 4 slices Lotus Stem; 0.5 unit Carrot-regular; 11 units Haricot Bean; 1 pinch Coriander Seeds; 1 pinch Cumin; 1 pinch Black Pepper Corn; 1 teaspoon Lemon Grass; 2 leafs Kafir Lime Leaf; 2 small pieces Galangal / Thai Ginger; 1 small piece Sambar Onions/shallots Peeled; 9 pieces Garlic; 2 teaspoons Refined Oil; 2.33 tablespoons Peanut (with Skin); 3 large pieces Onion; 2 units Red Chillies; 0.5 teaspoons Red Chilli Paste; 0.5 teaspoons Honey; 1 teaspoon Aromat Powder; 0.5 teaspoons Coconut Milk Powder; 2 small pieces Ginger; 1 small piece Capsicum Green-regular; 1 small piece Capsicum Red-regular; 1 piece Broccoli; 4 units Bok Choy; 1 small piece Zucchini Yellow

Time35 Min

DifficultyIntermediate

Serves1

Creamy, gingery, and palatable- a peanut sauce with super healthy tofu makes for a hearty, satiating vegan meal that even omnivores are sure to love. It is nutritious and quick to make- a portion of comfort food that will give you a much-needed delight amid a busy weekday A wok is a round-bottomed cooking pot fashioned out of Chinese kitchens done with utensils called chahn (spatula) or Hoak (ladl ... e) that have long handles protecting from high heat. Millets have been Asian go-to foods from 2000 BC. Tofu, originally called Okabe was discovered by the Chinese in approximately 615 AD and became mainstream in the 1970s. Tofu Peanut Curry Wok Tossed Millet Bowl Ingredients are super-savoury and bursting with umami goodness: you can never go wrong with a drizzling of homemade peanut sauce over anything. Stir-fry veggies that are in season in high heat, keep a close eye on whatever you toss in your part while checking for doneness and you’re in for an absolute treat. Tofu Peanut Curry Wok Tossed Millet Bowl Calories range from 540 to 600 depending on the veggies you lob in. Tofu Peanut Curry Wok Tossed Millet Bowl Benefits are numerous. The lemongrass that adds a sharp and tangy taste (without the usual bitterness lemon infuses) is a folk remedy to promote sleep, relieve pain and boost immunity. Peanuts are low in carbs and abundant in proteins while millets being rich in fibre and non-starchy polysaccharides control blood sugar levels.

Ingredients

Dry Grocery

Yellow Moong Dal

2 teaspoons

Red Dry Chilli Bydagi

0.5 unit

Foxtail Millet

2 tablespoons

Salt

1.75 teaspoons

Coriander Seeds

1 pinch

Cumin

1 pinch

Black Pepper Corn

1 pinch

Refined Oil

2 teaspoons

Peanut (with Skin)

2.33 tablespoons

Honey

0.5 teaspoons

Aromat Powder

1 teaspoon

Coconut Milk Powder

0.5 teaspoons

Sesame White (til)

0.5 teaspoons

Pumpkin Seed

0.5 teaspoons

Sunflower Seeds

0.5 teaspoons

Fruits & Vegetables

Lotus Stem

4 slices

Carrot-regular

0.5 unit

Haricot Bean

11 units

Lemon Grass

1 teaspoon

Kafir Lime Leaf

2 leafs

Galangal / Thai Ginger

2 small pieces

Sambar Onions/shallots Peeled

1 small piece

Onion

3 large pieces

Ginger

2 small pieces

Capsicum Green-regular

1 small piece

Capsicum Red-regular

1 small piece

Broccoli

1 piece

Bok Choy

4 units

Zucchini Yellow

1 small piece

English Cucumber

0.25 unit

Mint W/o Roots

2 leafs

Spring Onion

2 units

Dairy

Tofu

2.5 tablespoons

Vegetable Local

Cauliflower

1 cup

Other

Water

2 glasses

Garlic

9 pieces

Red Chillies

2 units

Red Chilli Paste

0.5 teaspoons

Coriander Leaves

6 leafs

Lemon Juice

0.5 teaspoons

Pepper

1 pinch

Directions

In a heavy bottom vessel, add Water, Moong and keep aside for soaking.

In a bowl, add Water, Red Chilli and keep aside for soaking.

In a heavy bottom vessel, add Water, Foxtail Millet, Salt and bring to boil.

Blanch the Lotus Stem in Water and keep aside.

In a hot water, add diced Carrots, diced Beans and boil it.

In a pan, add Coriander Seeds, Cumin Seeds, Black Peppercorn, Lemon Grass, Lemon Leaf, Galangal, Shallots, Garlic and Roast.

In a grinder, add roasted Spices, soak Red Chillies and make a paste.

In a pan, heat Oil and add the paste and cook till water evaporates.

Take out in a bowl and keep aside.

In a pan, add raw Peanut and roast.

In a grinder, add the roasted Peanut and add Water and make a paste.

In a pan, heat Oil and add chopped Onion, minced Garlic, fresh Red Chilli, Lemon Grass and fry.

Add roasted Peanut Paste, Red Chilli Paste, Red Curry Paste, Honey, Salt, Aromat Powder and cook.

Add Water and cook till done.

Take out in a bowl and keep aside.

In a bowl, add blanched Lotus Stem, chopped Garlic, Lemon Grass, Galangal, chopped Onion, fresh Red Chilli, Aromat Powder, Salt, Coconut Milk Powder, Water and mix it.

Heat Oil in a pan, saute the mixture well.

Take out in a bowl and garnish with chopped Coriander.

In a pan, heat Oil, add Ginger, Garlic, fresh Red Chillies and saute.

Add Capsicum Green, capsicum Red, and saute.

Add Broccoli, Zucchini Yellow, Bok Choy, Beans, Carrot and cook.

Add Peanut Curry Base, Salt and saute.

Add diced Tofu and toss well.

Pour the Veg Curry in a bowl and garnish with chopped Coriander.

Roast Peanuts for 10 minutes at 180 degrees C.

Heat a pan and toast white Sesame Seeds, Pumpkin Seeds and Sunflower Seeds.

In a bowl mix roasted Peanuts & toasted seeds and keep it aside.

In a bowl, add julienne Cucumber, chopped Mint Leaves, soaked Moong, Garnish Mix, Lemon Juice, Salt and toss it well.

Take out in a bowl and keep aside.

Heat Oil in a pan, add chopped Garlic, chopped Ginger, chopped fresh Red Chilli, diced Onion and saute.

Add boiled Carrots and Beans and saute.

Add boiled Millet, grated Cauliflower and saute.

Add Salt, Pepper, Aromat Powder and toss well.

Take out in a container and garnish with Spring Onion.

Serve Peanut Veg Curry with Millet Fried Rice and Salad.

Getting the best out of your Tofu Peanut Curry Wok Tossed Millet Bowl Recipe

How to make Tofu Peanut Curry Wok Tossed Millet Bowl finger-licking good? Here are some tips that you can make use of: Make sure you make a smooth-textured sauce with your coconut milk, etc. High heat is KEY for Tofu Peanut Curry Wok Tossed Millet Bowl Restaurant style. Your shallots and zucchini are rib-sticking: remember to steam your bok choy before tossing in your stir-fry. It should be tender and ready-to-go. Peanut sauce is always a healthy splurge. Add some rice vinegar for extra deliciousness. Your peanut sauce can last in the fridge for up to one week. Use a non-stick skillet for tofu. Cut your tofu into firm equal cubes and add to the pan until each side browns. This gives you a crunchy golden exterior. Enhance the nutty flavour of your millets by toasting in a pan before adding liquid. For a polenta-like consistency (great for breakfasts) stir frequently while boiling in the pan with 2-3 cups of water. Try this simple Tofu Peanut Curry Wok Tossed Millet Bowl recipe and enjoy a healthy and tasty dish.

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Tofu Peanut Curry & Wok-Tossed Millet Bowl

Ingredients

Dry Grocery

Fruits & Vegetables

Dairy

Vegetable Local

Other

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