Puffed Tofu Coconut Curry with Sesame Rice
Spice Level: 🌶️🌶️
Chef’s Inspiration
The Philippines version of curry is known as "ginataan" rich and creamy from the coconut milk. The puffed tofu absorbs all the brothy goodness giving this dish that meat-like texture. Like a true Filipino, you must have more than enough rice to soak up all the sauce leaving nothing on your plate.
Preparation
Follow timing on MANNA package, this time varies by +/- 3 minutes depending on the level of your simmer and how cold your fridge is. You want to ensure that the internal temperature reaches about 165°F/74°C, piping hot. Serve desired quantity in bowl placing rice on the bottom first, followed by pouring curry over top. Top with julienned bok choy as a slaw or place bag into simmer water 2 minutes before removing other bags if you prefer them hot. Garnish with crispy shallots for added texture.
Nutritional Highlights
This curry is high is Vitamins (A, B complex, & C) and iron. Coconut milk contains medium-chain triglycerides (MCT) fatty acids that help increase energy expenditure.
B Vitamins: B vitamins are building blocks for a healthy body and help turn other nutrients into energy, and maintain a healthy metabolism. Cauliflower, squash, and mushrooms are rich in Vitamin B6.
Vitamin C: Vitamin C helps prevent damage to cells and helps absorb iron in the intestine. Cauliflower is one of the highest foods rich in Vitamin C.
Iron: Foods high in iron such as bok choy and organic tofu will help support transportation of vital oxygen throughout the body.
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*Daily nutritional values are obtained from the Canada Food Guide and are based on three primary daily meals with intermittent snacking.
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