Sautéed Tofu with Noodles, Hoisin and Sweet Chili Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 707 cal. | (34 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 11.8 g | (39 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 17 mg | (142 %) | ||
| Vitamin K | 24.9 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,179 mg | (29 %) | ||
| Calcium | 428 mg | (43 %) | ||
| Magnesium | 295 mg | (98 %) | ||
| Iron | 10.3 mg | (69 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams Tofu
- 1 tsp freshly grated ginger
- 6 Tbsps Peanut oil
- 4 Tbsps Hoisin sauce
- 3 Tbsps soy sauce
- 2 Swiss chard
- 2 garlic cloves
- 1 red chili pepper
- 400 grams thin Tagliatelle
- salt
- 4 Tbsps Sweet chili sauce
- 1 Lime (juice)
- freshly ground peppers
Preparation steps
Cut the tofu into bite-size pieces. In a bowl, mix the ginger with 1 tablespoon oil, the hoisin sauce and soy sauce, add the tofu and toss to coat. Cover and refrigerate 30 minutes.
Rinse the chard, separate the leaves from the stalks and cut into strips. Peel and slice the garlic. Rinse the chile, slit lengthwise, remove the seeds and white ribs and chop as desired.
Cook the pasta according to package directions until al dente.
Heat 2 tablespoons oil in a pan and sauté the garlic and chard. Remove the tofu from the marinade and pour the marinade into the pan and simmer 3-4 minutes over low heat.
Heat the remaining oil in a skillet and saute the tofu until light brown. Drain the pasta and add to the pan with the garlic and chard, tossing until heated through. Season with sweet chili sauce and lime juice and season with pepper. Serve with the tofu.
