malaysian

Tofu and Mustard Greens Curry with Coconut Rice

Name: Tofu and Mustard Greens Curry with Coconut Rice
Yield: 1 serving
Cuisine: malaysian
Ingredients: 159 g firm tofu, cubed; 116 g mustard greens, chopped; 87 g coconut milk; 51 g jasmine rice, uncooked; 7 g vegetable oil; 5 g garlic, minced; 4 g curry powder; 9 g soy sauce; 9 g lime juice

This simmered dish pairs firm tofu, cubed with mustard greens, chopped, coconut milk and jasmine rice, uncooked. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Vegetarian Vegan Gluten free High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

61 g Carbohydrates

38 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

159g firm tofu, cubed 121 kcal
116g mustard greens, chopped 81 kcal
87g coconut milk 171 kcal
51g jasmine rice, uncooked 186 kcal
7g vegetable oil 62 kcal
5g garlic, minced 7 kcal
4g curry powder 12 kcal
9g soy sauce 6 kcal
9g lime juice 3 kcal

Cooking instructions

jasmine rice
Rinse rice and cook with water until tender; keep covered to stay hot.
vegetable oilgarliccurry powder
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add curry powder and garlic; stir 20 seconds until fragrant.
coconut milk
Add coconut milk and 120 g water; bring to a gentle simmer.
firm tofumustard greenssoy sauce
Add tofu and mustard greens; simmer 6 to 8 minutes until greens are tender and sauce thickens slightly.
firm tofujasmine ricecurry powdersoy saucelime juice
Season with soy sauce and lime juice. Serve the tofu curry with rice.