Ground Beef with Tofu
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 32 min.
Ready in
Calories:
472
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 472 cal. | (22 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 16.1 mg | (134 %) | ||
| Vitamin K | 40.4 μg | (67 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 627 mg | (16 %) | ||
| Calcium | 324 mg | (32 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 10 grams ginger
- 2 garlic cloves
- 2 red chili peppers
- 4 scallions
- 600 grams Tofu
- 300 grams Ground beef
- 2 Tbsps sesame oil
- 2 Tbsps soybean oil
- 100 milliliters Beef broth
- 6 Tbsps soy sauce
- salt
- 1 Szechuan pepper
- sugar
Preparation steps
1.
Peel ginger and garlic and chop. Rinse, trim and finely chop the chile peppers. Rinse scallions, trim and cut diagonally into small rings. Cut the tofu into large pieces.
2.
Mix the two types of oil together in the wok. Add ginger, garlic and chile peppers. Add the ground beef and cook until crumbly. Add the tofu and pour in the broth and soy sauce. Simmer gently until the liquid has evaporated about halfway, 5-10 minutes. Season with salt, Szechuan pepper and sugar. Serve sprinkled with the scallions and serve with rice, if desired.
