You are here: Home >  Cuisine  >  Chinese Vegetarian  >  Chinese Mini Meals  >  5 Spice Tofu and Bean Sprouts Kodri ( Diabetic Recipe )

5 Spice Tofu and Bean Sprouts Kodri ( Diabetic Recipe )

Life is all about experimentation and moving out of our comfort zones to discover the treasures that lie yonder! so, let not the out-of-the-ordinary blend of spices, and the resulting flavours and textures, scare you away from this dish!




While, to be frank, this dish may not appeal to all, it is a must-try for those who like to experiment beyond the traditional Chinese fried rice. The chinese five-spice powder is a flavour enhancer that gives this dish a unique tinge; you can make it in bulk and stock in the refrigerator.

5 Spice Tofu and Bean Sprouts Kodri ( Diabetic Recipe )

This recipe has been viewed 55213 times



5 Spice Tofu and Bean Sprouts Kodri ( Diabetic Recipe ) recipe - How to make 5 Spice Tofu and Bean Sprouts Kodri ( Diabetic Recipe )

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients

2 tsp oil
1/2 cup sliced spring onions
1 1/2 tsp chinese 5 spice powder , recipe below
1/2 cup bean sprouts
1/2 cup tofu (bean curd/soya paneer) cubes
2 1/2 cups cooked kodri (varagu)
a pinch sugar
salt to taste

Chinese 5 Spice Powder (makes 1/4 Cup)
4 tsp peppercorns (kalimirch)
16 whole star anise (chakri phool)
12 cloves (laung / lavang)
10 sticks cinnamon (dalchini)
2 tbsp fennel seeds (saunf)

Method
    Method
  1. Heat the oil in a non-stick kadhai, add the spring onions and sauté over a medium flame till they are tender.
  2. Add the chinese 5 spice powder and sauté over a medium flame for ½ a minute.
  3. Add the bean sprouts and tofu and mix well.
  4. Add the cooked kodri, sugar and salt, toss well and cook over a medium flame for another minute.
  5. Serve hot.

For the chinese 5 spice powder
    For the chinese 5 spice powder
  1. In a non-stick pan, add the schezuan peppercorns and sauté over a slow flame till the aroma is released while stirring continuously. Keep aside.
  2. In the same pan add the other ingredients and sauté over a slow flame till the aroma is released while stirring continuously. Keep aside.
  3. When cool blend in a mixer to a fine powder and sieve.
  4. A coarse powder of the spices will be left behind. Blend it again to make a fine powder and sieve again.
  5. Store in an air-tight jar and use as required

Disclaimer:
    Disclaimer:
  1. It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
Nutrient values 

Energy
125 calories
Protein
5.9 gm
Carbohydrates
17.3 gm
Fat
3.8 gm
Calcium
73.7 mg
Iron
2.5 mg
Fibre
2.5 gm

Reviews

Subscribe to Free Weekly Food Mailer