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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