Tofu with Vegetables
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
281
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.6 mg | (113 %) | ||
| Vitamin K | 277.5 μg | (463 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 128 mg | (135 %) | ||
| Potassium | 618 mg | (15 %) | ||
| Calcium | 329 mg | (33 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 small Broccoli
- ½ paprika (yellow)
- ½ paprika (orange)
- ½ paprika (red)
- 150 grams Napa cabbage
- 1 onion (red)
- 500 grams Tofu
- also
- 2 Tbsps soy sauce
- 2 Tbsps Hoisin sauce
- 100 milliliters Vegetable broth
- 1 Tbsp grated ginger
- 2 Tbsps sesame oil
- 1 Tbsp butter
Preparation steps
1.
Rinse the broccoli, divide into florets. Rinse and halve the peppers, remove the seeds and the white ribs and cut into strips. Peel the onions, halve and cut into small pieces. Rinse the cabbage, shake dry and cut into thin strips. Drain the tofu and cut into 1.5 cm (approximately 3/4-inch) cubes.
2.
Heat the oil in a skillet or wok and saute the vegetables, stirring occasionally until crisp-tender. Add the ginger and the vegetable broth and cook 2 minutes. Season with soy sauce and hoisin to taste, stir in the tofu and cook until heated through. Serve.
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