Easy chip shop Chinese curry
An easy and low calorie vegetarian Chinese curry, just like my favourite Chinese chip shop makes! The perfect fakeaway.
Servings: 3 people
- 1 tbsp oil
- 200 g (~ 7 oz) firm tofu, drained
- 1 medium onion, cut into wedges
- 4 medium mushrooms, sliced
- 200 g (~ 2 cups) mixed stir fry vegetables
- 80 g (~ 1/4 cup) frozen peas
- 2 cloves garlic, minced
- 1 tbsp medium curry powder
- 1 tbsp plain flour
- 500 ml (~ 2 cups) vegetable stock
- Fresh coriander (cilantro), to serve (optional)
Cut the tofu into pieces, and press it for a few minutes inside a clean tea towel or between some kitchen paper.
Heat the oil in a large frying pan or wok, and add the pieces of tofu. Cook over a medium-high heat for a few minutes each side, until nicely browned. Add all the vegetables (onion to peas), and cook for a further 5 minutes, until partially cooked. Add the garlic, and cook for 2 more minutes.
Add the curry powder and flour, mix well to coat, and then add the vegetable stock. Allow to simmer gently until cooked to your liking - the sauce will thicken up as it simmers, so just leave it as long as you like (maybe another 5 minutes). Serve topped with some fresh coriander if desired.
Serving: 1portion | Calories: 228kcal | Carbohydrates: 19.9g | Protein: 12.3g | Fat: 12.1g | Saturated Fat: 2.5g | Sodium: 532mg | Potassium: 202mg | Fiber: 5.9g | Sugar: 4.6g | Calcium: 130mg | Iron: 3.6mg