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cambodian

Coconut Braised Tofu With Mushrooms And Spinach

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
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

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

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