Seitan and Tofu Skewers with Coconut Sauce and Bok Choy
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,396 cal. | (162 %) | ||
| Protein | 78 g | (80 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 622 g | (415 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 36.2 g | (121 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 22.1 mg | (184 %) | ||
| Vitamin K | 259.7 μg | (433 %) | ||
| Vitamin B₁ | 4.4 mg | (440 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 28.2 mg | (235 %) | ||
| Vitamin B₆ | 9.4 mg | (671 %) | ||
| Folate | 1,354 μg | (451 %) | ||
| Pantothenic acid | 11.9 mg | (198 %) | ||
| Biotin | 76.3 μg | (170 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2,995 mg | (3,153 %) | ||
| Potassium | 10,643 mg | (266 %) | ||
| Calcium | 1,383 mg | (138 %) | ||
| Magnesium | 977 mg | (326 %) | ||
| Iron | 24.7 mg | (165 %) | ||
| Iodine | 67 μg | (34 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 1,517 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 603 g |
Ingredients
- Ingredients
- 7 ozs Seitan
- 14 ozs Tofu
- 4 sm heads Bok Choy
- 1 pickled red chili pepper (Thai)
- 4 Tbsps sesame oil
- 1 generous pinch ground cumin
- 1 generous pinch ground coriander
- ½ tsp ground Turmeric
- 1003 ozs Orange juice
- 3 ozs Coconut milk
- salt
- 2 Tbsps Sweet soy sauce
- 1 tsp unhulled Sesame seeds
Preparation steps
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.
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.
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.
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.
