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Tofu Peanut Curry & Wok-Tossed Millet Bowl

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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.

Nutrition Info. (per serving)

ProteinFatCarbsFibre545 Cal545 Cal545 Cal545 Cal
  • 22gProtein
  • 22gFat
  • 61gCarbs
  • 19gFibre

Ingredients

Dry Grocery

Yellow Moong Dal

Yellow Moong Dal

2 teaspoons

Red Dry Chilli Bydagi

Red Dry Chilli Bydagi

0.5 unit

Foxtail Millet

Foxtail Millet

2 tablespoons

Salt

Salt

1.75 teaspoons

Coriander Seeds

Coriander Seeds

1 pinch

Cumin

Cumin

1 pinch

Black Pepper Corn

Black Pepper Corn

1 pinch

Refined Oil

Refined Oil

2 teaspoons

Peanut (with Skin)

Peanut (with Skin)

2.33 tablespoons

Honey

Honey

0.5 teaspoons

Aromat Powder

Aromat Powder

1 teaspoon

Coconut Milk Powder

Coconut Milk Powder

0.5 teaspoons

Sesame White (til)

Sesame White (til)

0.5 teaspoons

Pumpkin Seed

Pumpkin Seed

0.5 teaspoons

Sunflower Seeds

Sunflower Seeds

0.5 teaspoons

Fruits & Vegetables

Lotus Stem

Lotus Stem

4 slices

Carrot-regular

Carrot-regular

0.5 unit

Haricot Bean

Haricot Bean

11 units

Lemon Grass

Lemon Grass

1 teaspoon

Kafir Lime Leaf

Kafir Lime Leaf

2 leafs

Galangal / Thai Ginger

Galangal / Thai Ginger

2 small pieces

Sambar Onions/shallots Peeled

Sambar Onions/shallots Peeled

1 small piece

Onion

Onion

3 large pieces

Ginger

Ginger

2 small pieces

Capsicum Green-regular

Capsicum Green-regular

1 small piece

Capsicum Red-regular

Capsicum Red-regular

1 small piece

Broccoli

Broccoli

1 piece

Bok Choy

Bok Choy

4 units

Zucchini Yellow

Zucchini Yellow

1 small piece

English Cucumber

English Cucumber

0.25 unit

Mint W/o Roots

Mint W/o Roots

2 leafs

Spring Onion

Spring Onion

2 units

Dairy

Tofu

Tofu

2.5 tablespoons

Vegetable Local

Cauliflower

Cauliflower

1 cup

Other

Water

Water

2 glasses

Garlic

Garlic

9 pieces

Red Chillies

Red Chillies

2 units

Red Chilli Paste

Red Chilli Paste

0.5 teaspoons

Coriander Leaves

Coriander Leaves

6 leafs

Lemon Juice

Lemon Juice

0.5 teaspoons

Pepper

Pepper

1 pinch

Directions
1
In a heavy bottom vessel, add Water, Moong and keep aside for soaking.
2
In a bowl, add Water, Red Chilli and keep aside for soaking.
3
In a heavy bottom vessel, add Water, Foxtail Millet, Salt and bring to boil.
4
Blanch the Lotus Stem in Water and keep aside.
5
In a hot water, add diced Carrots, diced Beans and boil it.
6
In a pan, add Coriander Seeds, Cumin Seeds, Black Peppercorn, Lemon Grass, Lemon Leaf, Galangal, Shallots, Garlic and Roast.
7
In a grinder, add roasted Spices, soak Red Chillies and make a paste.
8
In a pan, heat Oil and add the paste and cook till water evaporates.
9
Take out in a bowl and keep aside.
10
In a pan, add raw Peanut and roast.
11
In a grinder, add the roasted Peanut and add Water and make a paste.
12
In a pan, heat Oil and add chopped Onion, minced Garlic, fresh Red Chilli, Lemon Grass and fry.
13
Add roasted Peanut Paste, Red Chilli Paste, Red Curry Paste, Honey, Salt, Aromat Powder and cook.
14
Add Water and cook till done.
15
Take out in a bowl and keep aside.
16
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.
17
Heat Oil in a pan, saute the mixture well.
18
Take out in a bowl and garnish with chopped Coriander.
19
In a pan, heat Oil, add Ginger, Garlic, fresh Red Chillies and saute.
20
Add Capsicum Green, capsicum Red, and saute.
21
Add Broccoli, Zucchini Yellow, Bok Choy, Beans, Carrot and cook.
22
Add Peanut Curry Base, Salt and saute.
23
Add diced Tofu and toss well.
24
Pour the Veg Curry in a bowl and garnish with chopped Coriander.
25
Roast Peanuts for 10 minutes at 180 degrees C.
26
Heat a pan and toast white Sesame Seeds, Pumpkin Seeds and Sunflower Seeds.
27
In a bowl mix roasted Peanuts & toasted seeds and keep it aside.
28
In a bowl, add julienne Cucumber, chopped Mint Leaves, soaked Moong, Garnish Mix, Lemon Juice, Salt and toss it well.
29
Take out in a bowl and keep aside.
30
Heat Oil in a pan, add chopped Garlic, chopped Ginger, chopped fresh Red Chilli, diced Onion and saute.
31
Add boiled Carrots and Beans and saute.
32
Add boiled Millet, grated Cauliflower and saute.
33
Add Salt, Pepper, Aromat Powder and toss well.
34
Take out in a container and garnish with Spring Onion.
35
Serve Peanut Veg Curry with Millet Fried Rice and Salad.

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We hope you had fun making it! Enjoy the meal.

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