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🍽️ Crispy Wok Vegetables with Tofu and Orange Aroma

425 kcal · 30 min · 4 servings

Ingredients

• 350 g Broccoli
• 1 red bell pepper
• 1 yellow bell pepper
• 150 g Tofu
• 1 clove of garlic
• 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. 1. Thoroughly wash the broccoli under running water.
2. 2. Separate the broccoli into small, bite-sized florets.
3. 3. Let the vegetables drain well in a colander.
4. 4. Peel the tough outer layer of the broccoli stem.
5. 5. Cut the soft inner part of the stem into cubes of approx. 1 cm.
6. 6. Halve the bell peppers lengthwise.
7. 7. Remove the seeds and white pith from the pepper.
8. 8. Rinse the deseeded pepper pieces briefly.
9. 9. Slice the peppers into thin strips.
10. 10. Cut the tofu into cubes of approx. 1 cm.
11. 11. Peel the garlic clove.
12. 12. Slice the garlic into very thin slices.
13. 13. Peel the onion.
14. 14. Slice the onion into fine strips.
15. 15. Peel the ginger.
16. 16. Slice the ginger into fine strips.
17. 17. Rinse the chili pepper under cold water.
18. 18. Dry the chili pepper with a kitchen towel.
19. 19. Halve the chili pepper lengthwise.
20. 20. Remove the seeds from the chili pepper.
21. 21. Slice the chili pepper into fine strips.
22. 22. Rinse the orange with hot water.
23. 23. Dry the orange.
24. 24. Peel only the orange outer skin of the orange using a peeler.
25. 25. Slice the orange zest into fine strips.
26. 26. Squeeze the juice from the orange.
27. 27. Heat a wok or a deep frying pan on the highest setting.
28. 28. Add the oil to the hot pan.
29. 29. Fry the broccoli florets for approx. 1 minute while stirring constantly.
30. 30. Add the pepper strips to the wok.
31. 31. Fry the peppers for another 1 minute while stirring.
32. 32. Add the tofu cubes to the pan.
33. 33. Add the garlic slices.
34. 34. Add the onion strips to the pan.
35. 35. Add the ginger strips.
36. 36. Add the chili strips to the pan.
37. 37. Sprinkle the orange zest over the vegetables.
38. 38. Add the cashew nuts to the pan.
39. 39. Fry everything for another 30 seconds while stirring.
40. 40. Mix the soy sauce, honey, and orange juice in a small bowl.
41. 41. Pour the sauce mixture into the wok.
42. 42. Place a lid on the wok.
43. 43. Steam the vegetables for 4 to 5 minutes.
44. 44. Remove the lid.
45. 45. Season the wok vegetables with salt and pepper to taste.
46. 46. Serve the dish hot, ideally with rice.

Nutrition per serving

• kcal: 425
• Protein: 24 g · Fett/Fat: 24 g · Carbs: 25 g