5 Spice Tofu and Bean Sprouts Kodri ( Diabetic Recipe )

5 Spice Tofu and Bean Sprouts Kodri ( Diabetic Recipe )

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

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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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

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