Sesame Tofu Steaks
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
527
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 527 cal. | (25 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 17.1 mg | (143 %) | ||
| Vitamin K | 72.6 μg | (121 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 563 mg | (14 %) | ||
| Calcium | 390 mg | (39 %) | ||
| Magnesium | 204 mg | (68 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tbsps soy sauce
- 3 Tbsps Fish sauce
- 1 Tbsp Curry
- 2 Tbsps runny honey
- 1 unwaxed lemon (juiced, zest grated)
- 2 Tbsps fresh ginger (peeled and grated)
- 18 ozs Tofu (sliced into steaks)
- 0.333 cup almonds (chopped)
- 4 Tbsps light Sesame seeds
- melted Margarine (for frying)
- ⅞ cup small, green Bell pepper (Spanish pimientos are best)
- 1 yellow pepper (sliced)
- 1 red pepper (sliced)
- ¼ cup melted Margarine
- 1 clove garlic cloves (finely chopped)
- 1 bunch cilantro (or garden herbs, chopped)
Preparation steps
1.
Mix together the soy sauce, fish sauce, curry, honey, lemon juice and zest and the ginger. Place the tofu in the sauce then cover and marinate in the fridge for at least 1 hour.
2.
Mix together the almonds and sesame seeds. Remove the tofu from the marinade and roll in the nut mixture. Fry in hot Nuttelex on all sides until brown. Remove from the pan and keep warm.
3.
Fry the peppers in the pan, season with salt and ground black pepper. Remove from the pan and keep warm too.
4.
Melt 50 g Nuttelex in the pan and fry the garlic. Add the coriander and remove the pan immediately from the heat.
5.
Arrange the tofu and peppers on plates and serve drizzled with the coriander butter.
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