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Tofu is a complete source of protein, containing all eight amino acids. With no cholesterol, it is also a good source of iron and calcium.
SERVES 4
PREP TIME 10 MINS
COOK TIME 15 MINS
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Recipe Ingredients:
2 tbsp sunflower oil |
12 oz (350 g) tofu, diced |
1 red onion, sliced |
2 garlic cloves, crushed |
1 red pepper, sliced |
1 orange pepper, sliced |
250 g mixed mushrooms, quartered |
2 tsp cornflour |
2 tbsp tomato purée |
2 tbsp smooth peanut butter |
5 fl oz (150 ml) vegetable stock |
7 oz (200 g) reduced-fat crème fraîche |
Salt and freshly ground black pepper |
1 handful chives, finely chopped, to garnish |
Rice, to serve |
FOR A GLUTEN-FREE VERSION use gluten-free stock |
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Recipe Methods:
1 Heat 1 tablespoon of the oil in a large saucepan. Add the tofu and stir-fry over high heat until golden. Remove from the heat and set aside. |
2 Add the remaining oil to the saucepan, reduce the heat, add the onion and garlic, and fry until softened. Add the peppers and mushrooms, and stir-fry for 5 minutes. |
3 In a bowl, mix the cornflour with a little water to form a paste and set aside. |
4 Add the tomato purée, peanut butter and tofu to the saucepan. Stir in the vegetable stock and cornflour paste, and cook for 3 minutes. Add the crème fraîche, season to taste and simmer for 2 minutes. Transfer to a plate, sprinkle with chives and serve with rice. |
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NUTRITIONAL INFORMATION (per recipe)
Fat : 100.46 g | Fibre : 18.69 g |
Iron : 8.08 mg | Sugar : 41.23 g |
Calcium : 726.23 mg | Sodium : 5492.89 mg |
Potassium : 2091.53 mg | Calories: 1413.75 kcal |
Protein : 52.93 g | Vitamin A : 11345.28 IU |
Vitamin C : 321.43 g | Carbohydrates : 68.53 g |
Saturated Fat : 30.81 g | Cholesterol : 103.19 mg |