Stuffed Tofu in Curry Sauce


Tofu is an excellent source of high-quality vegetable protein because it’s made out of soy. It contains isoflavins and antioxidants that help to prevent cancer and heart disease.


  • 4 packets of firm tofu.
  • 4 tablespoons of Nutrioli® oil.
  • 350 g (12 oz) of small shrimp.
  • 2 tablespoons of sesame oil.
  • Salt and pepper to taste.
  • 3 egg whites.
  • 2 tablespoons of corn starch.
  • 12 large cooked shrimp.

For the sauce:

  • 1 tablespoon of shredded coconut.
  • 1 small onion, finely chopped.
  • 1 1/2 tablespoons of Nutrioli® oil.
  • 2 tablespoons of red curry powder.
  • 1 tablespoon of flour.
  • 1 grated green apple.
  • 2 cups of shrimp stock.
  • Salt and pepper.
  • 2 tablespoons of lime juice.
    Valor nutritivo por porción

  • 351 kcal
  • 19g Fats
  • 26g Proteins
  • 17g Carbohydrates


  1. Cut the cheese into cubes and fry them in half of the Nutrioli® oil until golden. Remove and let cool. Make a hole in the center of each piece of tofu, taking care not to go all the way through.
  2. Chop the small shrimp up finely and add the sesame oil and the rest of the Nutrioli® oil as well as salt and pepper to taste. Incorporate the egg white and corn starch, mixing to get a paste.
  3. Fill the tofu cubes with this mix and steam for 10 minutes.
  4. To serve, place the stuffed tofu cubes with the holes facing up and insert a large shrimp into each.

For the sauce:

  1. Boil the shredded coconut in a cup of water for 15 minutes, strain, and set the liquid aside.
  2. Fry the onion in Nutrioli® oil until golden, add the curry, and once fragrant incorporate the flour. Add the grated apple, shrimp stock, and coconut liquid. Finish with salt and pepper to taste and a touch of lime if desired.



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