cambodian

Coconut Braised Tofu With Mushrooms And Spinach

Name: Coconut Braised Tofu With Mushrooms And Spinach
Yield: 1 serving
Cuisine: cambodian
Ingredients: 162 g firm tofu, cubed; 147 g jasmine rice, cooked; 118 g coconut milk; 88 g mushrooms, sliced; 59 g spinach leaves; 6 g garlic, minced; 12 g soy sauce; 6 g neutral oil; 1 g ground black pepper

This braised dish pairs firm tofu, cubed with coconut milk, mushrooms, sliced and spinach leaves. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

25 g Protein

57 g Carbohydrates

39 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

162g firm tofu, cubed 123 kcal
147g jasmine rice, cooked 191 kcal
118g coconut milk 232 kcal
88g mushrooms, sliced 19 kcal
59g spinach leaves 14 kcal
6g garlic, minced 9 kcal
12g soy sauce 8 kcal
6g neutral oil 53 kcal
1g ground black pepper 3 kcal

Cooking instructions

garlicneutral oil
Heat oil in a skillet over medium heat. Add garlic and cook 20 seconds.
firm tofu
Add tofu cubes and sear 3 to 4 minutes, turning, until lightly golden.
mushrooms
Add mushrooms and cook 2 minutes until they start to soften.
coconut milksoy sauce
Pour in coconut milk and soy sauce; simmer 4 to 5 minutes until slightly reduced.
spinach leavesground black pepper
Stir in spinach and cook 1 minute to wilt. Season with black pepper to taste.
jasmine rice
Serve hot with cooked jasmine rice.