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🍽️ Turkey-Tofu Sauté "Benjamin"

420 kcal · 30 min · 4 servings

Ingredients

• 150 g turkey breast fillet
• 100 g tofu
• 1 tbsp rapeseed oil
• salt
• pepper
• 1 pinch ground ginger
• 150 g apricots
• 160 g tomatoes (2 tomatoes)
• 200 g red bell peppers (1 red bell pepper)
• 1 small orange
• 50 g onions (1 onion)
• 15 g butter (1 tbsp)
• 100 ml carrot juice (approx. 6 tbsp)
• 0.5 bunch coriander
• 300 ml poultry broth

Instructions

1. 1. Rinse the turkey fillet under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the turkey fillet into strips about 2 centimeters long and narrow.
4. 4. Cut the tofu into strips about 2 centimeters long and narrow as well.
5. 5. Heat rapeseed oil in a wok or a deep frying pan.
6. 6. Fry the turkey and tofu strips over high heat for 4 minutes.
7. 7. Stir constantly to prevent burning.
8. 8. Season the stir-fry with salt and pepper.
9. 9. Add ginger and adjust the seasoning.
10. 10. Wash the apricots and the tomatoes.
11. 11. Dip both briefly into boiling water.
12. 12. Remove them immediately and rinse them under cold water.
13. 13. Peel the skin off the apricots and tomatoes.
14. 14. Halve the apricots and remove the pits.
15. 15. Dice the apricots finely.
16. 16. Quarter the tomatoes and remove the core.
17. 17. Dice the tomatoes finely as well.
18. 18. Halve the bell pepper and remove the core.
19. 19. Wash the bell pepper and cut it into cubes.
20. 20. Halve the orange.
21. 21. Squeeze 2 tablespoons of juice from the orange.
22. 22. Peel the onion.
23. 23. Dice the onion coarsely.
24. 24. Heat butter in a pot.
25. 25. Sauté the onions until translucent.
26. 26. Add the diced apricots to the pot.
27. 27. Add the diced tomatoes to the pot.
28. 28. Add the bell pepper cubes to the pot.
29. 29. Add the carrot juice to the pot.
30. 30. Add the orange juice to the pot.
31. 31. Let the mixture simmer over low heat for 10 to 12 minutes.
32. 32. Wash the coriander in the meantime.
33. 33. Shake the coriander dry.
34. 34. Pluck the leaves from the stems.
35. 35. Finely chop the coriander leaves.
36. 36. Add the chopped coriander leaves to the vegetables.
37. 37. Add the broth to the pot.
38. 38. Remove the pot from the heat.
39. 39. Puree the mixture finely using a hand blender or stand mixer.
40. 40. Pour the pureed vegetables over the turkey-tofu stir-fry.
41. 41. Bring the sauce to a boil.
42. 42. Let everything cook for 10 minutes.
43. 43. Adjust the seasoning with salt and pepper.
44. 44. Garnish with fresh coriander leaves if desired.
45. 45. Serve the dish, for example with bow-tie pasta or rice.

Nutrition per serving

• kcal: 420
• Protein: 36 g · Fett/Fat: 20 g · Carbs: 20 g