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Crispy tofu with Mung Beans and Bambara Groundnuts

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

8.3g

Energy (kJ)

1567kJ

Energy (kcal)

375kcal

Carbohydrate incl. fibre (g)

11.4g

Carbohydrate excl. fibre (g)

8.7g

Sugar (g)

4.0g

Fibre (g)

2.7g

Fat (g)

34.0g

Saturated fat (g)

5.3g

Unsaturated fat (g)

27.5g

Monounsaturated fat (g)

7.7g

Polyunsaturated fat (g)

19.8g

Trans fat (g)

0.2g

Cholesterol (mg)

0mg

Sodium (mg)

45mg

Salt (g)

0.11g

Vitamin A (IU)

4597IU

Vitamin C (mg)

10.4mg

Calcium (mg)

140mg

Iron (mg)

1.75mg

Potassium (mg)

222mg

Total

33.4g

6268kJ

1499kcal

45.4g

34.8g

16.0g

10.7g

136.0g

21.2g

109.8g

30.6g

79.2g

0.7g

0mg

180mg

0.45g

18386IU

41.6mg

561mg

7.02mg

887mg

  • 2 litre water
  • 215 g bambara groundnuts
  • 215 g dried mung beans
  • 1 large sweet potato cut into wedges
  • 297 g tofu cut into bite-sized pieces
  • 125 ml vegetable oil
  • Knorr Peri-Peri Sauce
  • 3 spring onions thinly sliced
  • handful fresh purple basil to garnish
  • 1 In a large pot, bring the water to a boil over medium heat. Add the bambara groundnuts and boil until soft yet still slightly undercooked, about 30 minutes. Add the mung beans and continue to boil until soft, about 15 - 30 minutes. Add the sweet potato rounds in the last 15 minutes of cooking. Remove from heat and drain. Set aside until needed.
  • 2 Place the spring onions in a bowl of ice water, to curl
  • 3 Place the tofu cubes on paper towel to absorb excess moisture. Set aside.
  • 4 Heat the canola oil in a large frying pan over high heat. Add the dry tofu cubes and shallow-fry until golden brown and crispy, about 3 minutes. Using a slotted spoon, remove the tofu from the pan and place on paper towel to absorb excess oil.
  • 5 Combine the Knorr Peri-Peri Sauce and water as per the packaging instructions. Pour the sauce over the drained bambara groundnuts, mung beans and sweet-potato rounds. Toss until coated well.
  • 6 To serve, divide the peri-peri mixture among 4 serving bowls. Top with the crispy tofu and spring-onion curls. Garnish with the fresh purple basil, if desired. Serve immediately.