Asian broccoli plate with tofu 

Asian broccoli plate with tofu
301 kcal

(0)

Difficulty:easy
Preparation:30 min
Ready in:30 min
lactose-free
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories301 kcal(15%)
Protein16 g(32%)
Fat21 g(26%)
Carbohydrates14 g(5%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe Development: EAT SMARTER

Ingredients

For servings

2zucchini
2 ¾ cupsSnap pea
3 ⅓ cupsBroccoli florets
2 tablespoonsSesame seeds
1 bunchscallions
3 tablespoonsvegetable oil for frying
1 tablespoonvegetable oil for the sauce
3 tablespoonslight soy sauce
lemons (juiced)
salt
1 ⅔ cupswhite Tofu cubed

Directions

1 Wash, peel and halve the courgettes and cut into long sticks. Blanch for 2 minutes in boiling, salted water. Drain thoroughly.
2 Wash the mangetout and blanch for 4 minutes in boiling, salted water. Drain. Divide the broccoli into florets and blanch for 3 minutes in boiling, salted water. Drain.
3 Wash and trim the spring onions, cut in half lengthwise and blanch for 2 minutes in boiling, salted water. Drain. Heat the oil in a frying pan and stir-fry the vegetables for 1 minute, one after the other.
4 Arrange the vegetables and cubed tofu on plates. Mix together the oil, soy sauce, lemon juice and a little salt and drizzle over the vegetables. Sprinkle with sesame seeds.
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