Curry Cream Tofu Noodle Pasta
Other·Stir-frying·1 serving (approx. 226g)
•Soy milk and onions were used to complement the sweetness and the use of added sugar was reduced.
Calories
197kcal
Carbs
9.8g
Protein
16.2g
Fat
10.4g
Sodium
66.2mg
Ingredients
Main
Others
[ 2servings ] Cauliflower(200g), Button Mushroom(2pcs), Onion(½pcs), Garlic(3clove(s)), Unsweetened Soy Milk(2cup), Tofu Noodles(1pack=100g), Basil(3sheet(s)), Olive Oil(1Ts), Chopped Garlic(1ts), Turmeric Powder(2Ts), Vinegar(1ts), Parsley Powder(1ts)
Nutrition Facts
Per 100g of main ingredientsButton Mushroom
- Rich in vitamin B3 (niacin) (3.4mg) — supports energy metabolism and skin health
- Rich in vitamin B2 (0.35mg) — supports energy metabolism and healthy skin
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Basil
- Rich in calcium (240mg) — a key building block of bones and teeth
- Rich in dietary fiber (2.6g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
Finely cut the cauliflower, julienne the button mushroom and onion 3mm thick, and slice the garlic (2 cloves) flat.
Finely blend the finely cut cauliflower, unsweetened soy milk, water (1 cup), and garlic (1 clove) to make cauliflower cream.
Heat olive oil in a medium-heated pan and stir-fry chopped garlic, then add flat-sliced garlic, onion, and button mushroom and stir-fry until the onion wilts.
Add cauliflower cream, and once boiling, add turmeric powder and tofu noodles and mix evenly.
Add basil and mix evenly, then turn off the heat and add vinegar and mix evenly.
Place the curry cream tofu noodle pasta in a bowl and sprinkle with parsley powder to finish.