Broccoli Tofu Stir‑Fry
Vegetarian: Broccoli tofu wok with bell peppers and cashew nuts. With about 400 calories, it already meets half of your daily folate requirement.
Ingredients
- 350 g Broccoli
- 1 red bell pepper
- 1 yellow bell pepper
- 150 g tofu
- 1 Garlic clove
- 1 onion
- 20 g ginger (1 piece)
- 1 red chili pepper
- 1 Organic Orange
- 2 tbsp oil
- 30 g cashew nuts
- 2 tbsp Soy sauce
- 1 tbsp honey
- Salt
- Pepper
Instructions
-
1.
Clean, rinse, drain the broccoli and cut into florets.
-
2.
Peel the stalk and dice into 1 cm cubes.
-
3.
Quarter the bell peppers, remove seeds, wash. Slice peppers into strips and cut tofu into 1 cm cubes.
-
4.
Peel garlic and onion. Slice garlic very thinly, onion into thin strips. Peel ginger and slice into fine strips. Rinse chili pepper, dry, halve lengthwise, remove seeds and slice into fine strips.
-
5.
Rinse orange with hot water, dry. Use a vegetable peeler to shave thin zest, then cut into fine strips. Squeeze the orange for juice.
-
6.
Heat a wok or deep pan over high heat. Add oil and stir‑fry broccoli florets for about 1 minute while turning.
-
7.
Add pepper strips and cook for another minute with stirring.
-
8.
Add tofu cubes, garlic slices, onion, ginger, chili strips, orange zest and cashew nuts; stir‑fry for another 30 seconds.
-
9.
Mix soy sauce, honey and orange juice and pour into the wok. Cover and simmer for 4–5 minutes. Season with salt and pepper before serving. Pair with rice.
