Creamy Tofu with Mixed Vegetables
Fried firm tofu cooked in creamy mushroom sauce with vegetables
Servings: 4 people
Calories: 939kcal
Ingredients
- 48 ounces extra firm tofu diced
- 35 grams Knorr Cream of Mushroom
- 1 piece Knorr Chicken Cube
- ½ cup all-purpose cream
- ¾ cup green peas
- ¾ cup carrots diced
- ¾ cups corn kernels
- 1 piece onion minced
- 3 cloves garlic minced
- 2 tablespoons roasted garlic optional
- 3 tablespoons butter
- 1 cup cooking oil
- 2 cups water
Instructions
- Salt and ground black pepper to taste
- Deep fry the tofu until it turns golden brown. Set aside.
- Melt butter in a pan and then add 2 tablespoons of cooking oil. Sauté the garlic and onion until the onion softens.
- Add the fried tofu. Saute for 30 seconds.
- Add the green peas, carrots, and corn. Saute for 2 minutes.
- Put-in the Knorr Chicken Cube.
- Combine water and Knorr Cream of Mushroom. Mix well and then pour the mixture into the pan. Stir.
- Pour the heavy cream. Adjust the heat to the lowest setting. Simmer until the sauce reduces to half.
- Add some toasted garlic (if desired) and season with salt and ground black pepper.
Video
Nutrition
Calories: 939kcal | Carbohydrates: 24g | Protein: 30g | Fat: 83g | Saturated Fat: 18g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 42g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 680mg | Potassium: 818mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4932IU | Vitamin C: 17mg | Calcium: 167mg | Iron: 5mg