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| Difficulty: | easy |
| Preparation: | 20 min |
| Ready in: | 45 min |
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 356 | 18% |
| Protein | 26 g | 52% |
| Fat | 20 g | 25% |
| Added Sugar | 1 g | 1% |
| Carbohydrates | 15 g | 6% |
| Roughage | 2 g | - |
| Saturates | 3 g | - |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 1 | unwaxed Oranges zest and juice |
| 4 tablespoons | light soy sauce |
| 4 cups | Tofu diced |
| 1 tablespoon | Corn starch |
| 2 tablespoons | Nut oil |
| ¾ inches | fresh Ginger root finely sliced |
| 1 clove | garlic finely chopped |
| 2 tablespoons | chopped Peanuts |
| 2 handfuls | Bean sprout |
| 1 ⅓ cups | Bamboo shoot in strips, drained well |
| 1 teaspoon | honey |
| crushed Red pepper flakes ground | |
| Thai basil to garnish |
Directions
1 Mix the orange juice and soy sauce through the tofu and leave to marinate for around 15 minutes.
2 Drain the tofu, reserving the marinade. Gently mix the cornflour through the tofu cubes and fry the cubes in 1 tbsp of hot oil for 1-2 minutes until golden brown. Remove from the wok.
3 Fry the ginger, garlic and peanuts in the remaining oil for 1-2 minutes. Add the marinade, orange zest, beansprouts, bamboo shoots and a little water, if necessary. Allow to heat through and return the tofu to the wok. Season to taste with salt, honey and chilli flakes.
4 Divide between bowls and garnish with Thai basil. Serve with rice, if desired.
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