Japanese Veggie Curry
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Japanese Veggie Curry

with Tofu and Jasmine Rice

Allergènes:
Soya
Blé
Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson
DifficultéIntermédiaire

Ingrédients

quantité par portion

250 g

Tofu extra ferme

4 g

Cari en poudre

1 pièce(s)

Concentré de bouillon de légumes

30 g

Gingembre

6 pièce(s)

Gousses d'ail

170 g

Haricots verts, parés

¾ tasse(s)

Riz basmati

56 g

Petits pois

2 pièce(s)

Oignon vert

56 g

Oignon, en tranches

2 cs

Sauce soya

(Contient Soya, Blé, Sulfites Peut contenir Sésame, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde)

1 cs

Fécule de maïs

(Peut contenir Moutarde, Sésame, Soya, Sulfites, Blé, Oeuf, Poisson, Lait)

Pas inclus dans votre livraison

2 cs

Huile*

¼ cc

Sel et Poivre*

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Informations nutritionnelles

Énergie (kcal)510 kcal
Graisses14 g
dont saturés2 g
Glucides86 g
dont sucres8 g
Fibres7 g
Protéines11 g
Cholestérol0 mg
Sel740 mg
Gras Trans0 g
Potassium500 mg
Calcium100 mg
Fer4 mg

Ustensiles

Casserole moyenne
Verre doseur
Plaque de cuisson
Bol à mélanger, moyen
Fouet
Grande poêle antiadhésive

Instructions

1

Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

2

While the rice cooks, pat the tofu dry. Tear or cut into 1-inch pieces. Season with pepper, 1 tbsp oil (dbl for 4 ppl), half the curry powder and half the soy sauce in a medium bowl. Toss to combine. Arrange the tofu on a baking sheet. Broil in the middle of the oven, flipping halfway through cooking, until golden-brown, 9-10 min.

3

While tofu broils, trim green beans, then cut in half. Thinly slice the green onions. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince or grate the garlic. Whisk together the broth concentrate(s), cornstarch, remaining soy sauce and 2 1/2 cup water (dbl for 4 ppl) in the same medium bowl as the tofu.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the sliced onions, green beans, ginger, garlic and remaining curry powder. Cook, stirring occasionally, until fragrant, 2 min. Season with salt and pepper.

5

Add the soy-cornstarch mixture to the pan with veggies. Cook, stirring occasionally, until slightly thickened, 6-8 min. Season with salt and pepper. Stir in the tofu and green peas until warmed through, 1 min.

6

Fluff the rice with a fork. Season with salt. Stir in half the green onions. Divide the scallion rice between bowls. Top with the Japanese veggie curry. Sprinkle over the remaining green onions.