Free Healthy Recipe - Spicy Coconut Tofu with Bamboo shoots and Broccolini

Dairy free, Low carbohydrate, Low GI

This dish is not very spicy and should be enjoyed by the whole family. The turmeric colours the tofu making it more appealing for some. Turmeric is recognised for it's many healing properties. It's believed to be particularly beneficial for digestive complaints, ulcers and irritable bowel syndrome.

350 grams hard tofu, cut into 2cm cubes
1 tsp turmeric
1½ tbsp water
1 tbsp tea oil
1 Spanish onion cut into large chunks
½ tsp cumin powder
1 tbsp water
1 small can bamboo shoots
Broccoli to serve

Bring a pan of water to the boil and add the tofu. Boil until the tofu rises to the water surface then drain and blot dry. Mix the turmeric and water to a paste and pour over the tofu.

Heat the tea oil in a large frying pan and add the Spanish onion and tofu pieces. Fry for approx 5 minutes turning the tofu around to cook each side.

Remove the tofu from the pan and set aside. Add the spices, coconut cream, fish sauce and water to cook for 2 - 3 minutes. Return the tofu and onion with the bamboo shoots and cook gently to heat through.

Serve with steamed broccolini, brown rice and fresh coriander leaves.

Note: Bamboo shoots are available canned. They are a good source of fibre, protein and zinc as well as Vitamin B6, and potassium. Rinse before use to wash excess sodium.

Makes 2 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 20 mins
Ready in: 30 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1397 kj
Calories 334 kcal
Fat 23 g
Saturated Fat 6.1 g
Total Carbohydrate 12.2 g
Total Protein 22.3 g
Fibre 6.4 g

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