Creamy Tofu with Mixed Vegetables
Fried firm tofu cooked in creamy mushroom sauce with vegetables
Prep Time10 minutes mins
Cook Time35 minutes mins
Course: Main Course
Keyword: tofu recipes
Servings: 4 people
Calories: 939kcal
Author: Vanjo Merano
- 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
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.
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