Stir-fried Vegetables with Tempeh
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
453
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 28.32 g | (29 %) | ||
| Fat | 26.79 g | (23 %) | ||
| Carbohydrates | 34.1 g | (23 %) | ||
| Sugar added | 8.62 g | (34 %) | ||
| Roughage | 3.84 g | (13 %) |
more nutritional values
| Vitamin A | 573.06 mg | (71,633 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin B₁ | 0.25 mg | (25 %) | ||
| Vitamin B₂ | 0.46 mg | (42 %) | ||
| Niacin | 7.79 mg | (65 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 109.19 μg | (36 %) | ||
| Pantothenic acid | 0.89 mg | (15 %) | ||
| Biotin | 0.35 μg | (1 %) | ||
| Vitamin B₁₂ | 0.08 μg | (3 %) | ||
| Vitamin C | 59.06 mg | (62 %) | ||
| Potassium | 861.21 mg | (22 %) | ||
| Calcium | 196.51 mg | (20 %) | ||
| Magnesium | 124.67 mg | (42 %) | ||
| Iron | 4.72 mg | (31 %) | ||
| Iodine | 0.25 μg | (0 %) | ||
| Zinc | 1.75 mg | (22 %) | ||
| Saturated fatty acids | 4.78 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Tempeh (or tofu)
- 100 grams Zucchini (rinsed and ends trimmed, cut into strips or small pieces)
- 100 grams Napa cabbage (rrinsed and trimmed, cut into strips or small pieces)
- 100 grams carrots (rinsed and ends trimmed, cut into strips or small pieces)
- 100 grams Leeks (rinsed and ends trimmed, cut into strips or small pieces)
- 100 grams soybean sprout (rinsed and ends trimmed, cut into strips or small pieces)
- 100 grams Red Bell pepper (rrinsed, seeded, and cut into strips or small pieces)
- 100 grams Fennel (rinsed and ends trimmed, cut into strips or small pieces or cut into small pieces)
- 100 grams Snow peas (rinsed and ends trimmed, cut into strips or small pieces)
- 1 Tbsp freshly chopped ginger
- 3 garlic cloves (finely chopped)
- 4 Tbsps soy sauce
- 2 Tbsps honey
- 2 Tbsps olive oil
- 2 Tbsps sesame oil
- salt
- peppers (freshly ground)
- Chili powder
Preparation steps
1.
Heat 1 tablespoon olive oil and 1 tablespoon sesame oil together in a wok until very hot. Add vegetables and sear one minute. Season with ginger, garlic, honey, salt, pepper, chili powder and 2 tablespoons soy sauce. Stir-fry about two minutes.
2.
Meanwhile, fry the sliced tempeh in remaining oil on both sides. Season with remaining soy sauce.
3.
Serve vegetables with fried tempeh.
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