Vegan Asian Stir-fry

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Vegan Asian Stir-fry
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Calories:
298
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie298 kcal(14 %)
Protein19.57 g(20 %)
Fat15.34 g(13 %)
Carbohydrates18.7 g(12 %)
Sugar added0 g(0 %)
Roughage4.32 g(14 %)
Vitamin A1,188.58 mg(148,573 %)
Vitamin D0 μg(0 %)
Vitamin E0.47 mg(4 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.08 mg(7 %)
Niacin1.22 mg(10 %)
Vitamin B₆0.2 mg(14 %)
Folate49.73 μg(17 %)
Pantothenic acid0.47 mg(8 %)
Biotin3.77 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C59.95 mg(63 %)
Potassium364.22 mg(9 %)
Calcium259.8 mg(26 %)
Magnesium25.69 mg(9 %)
Iron4.8 mg(32 %)
Iodine0.75 μg(0 %)
Zinc0.39 mg(5 %)
Saturated fatty acids2.06 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
1
onion (peeled and sliced)
2 cloves
garlic (peeled and finely chopped)
1 tablespoon
fresh Ginger root (peeled and finely chopped)
3 cups
Tofu (drained and cut into cubes)
3
carrots (peeled and sliced)
1 ½ cups
Broccoli florets (rinsed and florets separated)
1 ¾ cups
sugar Snap pea (rinsed; trimmed and strings removed)
salt (to taste)
freshly ground Black pepper (to taste)
½ cup
2
beefsteak tomatoes (rinsed; seeds removed and roughly chopped)
2 tablespoons
fresh parsley (chopped)
How healthy are the main ingredients?
soybean oiloniongarlicTofucarrotsalt

Preparation steps

1.
Heat oil in a large wok or skillet over medium-high heat. Stir in onions and cook for 1 to 2 minutes. Stir in garlic and ginger, and cook for 45 seconds. Stir in cubed tofu and cook until golden brown.
2.
Stir in sliced carrots, broccoli, peas and season with salt and pepper to taste; cook for 3 to 5 minutes. Pour in vegetable stock, add tomatoes and heat through.
3.
Remove from heat and sprinkle with fresh chopped parsley. Serve.