Tofu and Vegetable Stir Fry with Cashews
Nutritional values
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 15.9 mg | (133 %) | ||
| Vitamin K | 47.5 μg | (79 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 729 mg | (18 %) | ||
| Calcium | 300 mg | (30 %) | ||
| Magnesium | 162 mg | (54 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 500 grams Tofu
- 6 Tbsps light soy sauce
- 6 Tbsps sherry
- 1 tsp sesame oil
- 1 pinch cayenne pepper
- 2 garlic cloves
- 2 carrots
- 1 red Bell pepper
- 50 grams Cashews
- 100 grams soybean sprout
- 4 scallions
- 2 tsps freshly chopped ginger
- 1 tsp cornstarch
- 2 Tbsps Canola oil
- salt
Preparation steps
Cut the tofu into small cubes. Stir together 3 tablespoons soy sauce, 3 tablespoons sherry, sesame oil, and cayenne pepper. Marinate the tofu in the mixture for 1 hour.
Peel the garlic and chop finely. Peel and trim the carrots and cut into thin sticks. Rinse the peppers, remove the seeds and ribs and cut into thin strips. Cut the cashew nuts in half lengthwise.
Rinse the bean sprouts and drain. Rinse and trim the scallions and cut the white and light green parts into thin rings. Cut the darker green part into thin strips.
Drain the tofu, saving the marinade. Mix the tofu marinade with the remaining soy sauce, the remaining sherry, ginger, and cornstarch. Heat 1 tablespoon oil in a wok or large frying pan. Fry the tofu while stirring until browned, then remove. Heat the remaining oil. Add the garlic, carrots, peppers and cashews, salt lightly, and stir-fry for 3 minutes. Mix in the sprouts and fried tofu. Pour the sauce mixture in and simmer while stirring to thicken. Season with salt and cayenne pepper to taste and serve sprinkled with scallions.
