Seitan and Tofu Skewers with Coconut Sauce and Bok Choy

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Seitan and Tofu Skewers with Coconut Sauce and Bok Choy
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
461
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie461 kcal(22 %)
Protein32.28 g(33 %)
Fat27.16 g(23 %)
Carbohydrates30.37 g(20 %)
Sugar added0 g(0 %)
Roughage9.06 g(30 %)
Vitamin A3,768.17 mg(471,021 %)
Vitamin D0 μg(0 %)
Vitamin E0.95 mg(8 %)
Vitamin B₁0.37 mg(37 %)
Vitamin B₂0.61 mg(55 %)
Niacin6.87 mg(57 %)
Vitamin B₆1.69 mg(121 %)
Folate566.15 μg(189 %)
Pantothenic acid0.85 mg(14 %)
Biotin17.06 μg(38 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C414.88 mg(437 %)
Potassium2,283.69 mg(57 %)
Calcium1,035.1 mg(104 %)
Magnesium177.18 mg(59 %)
Iron11.67 mg(78 %)
Iodine0.53 μg(0 %)
Zinc1.86 mg(23 %)
Saturated fatty acids8.26 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
200 grams
400 grams
4
1
pickled red chile (Thai)
4 tablespoons
1 generous pinch
1 generous pinch
½ teaspoon
100 milliliters
100 milliliters
2 tablespoons
1 teaspoon
unhulled Sesame seeds
How healthy are the main ingredients?
Seitan

Preparation steps

1.

Drain the seitan and press out excess liquid. Cut into bite-size pieces. Cut the tofu into cubes. Alternately thread the tofu and seitan onto skewers. Rinse the  bok choy, shake dry and cut in half lengthwise. Rinse the chile, slit lengthwise, remove the seeds and white ribs and chop.

2.

In a saucepan, heat 2 tablespoons of the sesame oil and sauté the chile briefly while stirring. Stir in the cumin, coriander and turmeric and deglaze with orange juice and coconut milk. Bring to a boil and cook until reduced by half. Season with salt.

3.

Cook the bok choy in a steamer set over a pan of simmering water until tender, 5-10 minutes. Meanwhile, heat the remaining sesame oil in a pan and saute the bok choy over medium heat lightly browned, 5-6 minutes. Stir in the ketjap manis.

4.

Arrange the bok choy on plates and drizzle with the coconut sauce. Arrange the skewers on plates and sprinkle with sesame seeds. Serve as desired with basmati rice.