Cook Eat Share
30 mins (prep 30)
13 ingredients
2 servings
This is another favorite dish of mine that I adapted from Yotam Ottolenghi's book, "Plenty", which offers vibrant vegetable recipes. The dish is perfect for a Meatless Monday after Seafood Sunday.

Categories:  american , quick-and-easy ,
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Serving Size (365.24 g)
Servings 2
Amount per Serving
Calories 591.99 Calories from Fat 499.95
% Daily Value *
Total Fat 55.55g 170.93%
Saturated Fat 17.67g 176.72%
Trans Fat 1.09g %
Cholesterol 63.59mg 42.39%
Sodium 237.88mg 19.82%
Total Carbohydrate 21.93g 14.62%
Dietary Fiber 6.63 g 53.03%
Sugars 5.53 g %
Protein 8.34g 33.36%
Vitamin A 3129.95IU% Vitamin C 45.07mg%
Calcium 287.72mg% Iron 5.83mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
firm tofu, or, chopped shallots, thai chilies, minced garlic, minced ginger, kecap manis, light soy sauce, palm sugar, coarsely crushed black peppercorns