Protein laden tofu is known to speed up weight loss by increasing non-fat body mass. When marinated with veggies in thai green curry paste, it gets a distinctly thai flavor.
| Prep Time | Cook Time | Total Time |
|---|---|---|
20 mins | 25 mins | 45 mins |
| Course | Cuisine | Serving | Calories | Cost |
|---|---|---|---|---|
Main Course | Thai | 8 People | 10kcal | RS.100 |
Ingredients
- 10 Pcs Green Chilies Roughly Chopped
- 6 Clove garlic (lehsun)
- 1/4 Cup Onion Roughly Chopped
- 50mm Piece Ginger
- 1 Cup Coriander (Dhania) Chopped
- 1 Pc Lemon Grated
- 1/2 tbsp Lemon Juice
- 1 tbsp coriander (dhania) powder
- 2 tbsp cumin powder
- 1 Stalk lemongrass (hare chai ki patti)
- Salt to test
- 1/2 tbsp peppercorns (kalimirch)
- 8 pieces Tofu Cut into 25 mm (1") cubes
- 8 pieces Onions cut into 25 mm (1") cubes
- 8 pieces Babycon Cut into 25 mm (1") cubes and blanched
- 8 pieces Capsicum Cut into 25 mm (1") cubes
- 8 pieces Mushroom Blanched
- 2 tbsp Oil For Cooking
Instructions
- Combine the tofu cubes, onion cubes, babycorn, capsicum cubes,mushrooms and half the marinade in a bowl and toss gently. Keep aside tomarinate for 10 minutes.
- On a satay stick, arrange 1 piece each of tofu cube, onion cube,babycorn, capsicum cube and mushroom.
- Repeat with the remaining ingredients to make 7 more stays.
- Heat a non-stick lava (griddle) and cook the stays on a medium flame using ¼ tsp of oil till the vegetables are light brown in color from all the sides. Serve hot.
