Puffed Tofu Coconut Curry with Sesame Rice
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.
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.
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.
*Daily nutritional values are obtained from the Canada Food Guide and are based on three primary daily meals with intermittent snacking.