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🍽️ Crispy Tofu with Broccoli from the Wok

347 kcal · 30 min · 4 servings

Ingredients

• 500 g tofu
• 1 unpeeled orange
• 4 tbsp light soy sauce
• 1 green chili pepper
• 500 g broccoli florets
• salt
• 2 cm ginger
• 1 garlic clove
• 1 tbsp cornstarch
• 2 tbsp peanut oil
• 2 tbsp cashew nuts
• 1 tsp honey
• 0.5 tsp curry powder
• 1 pinch chili powder

Instructions

1. 1. Cut the tofu into small cubes.
2. 2. Wash the orange under hot water and pat it dry.
3. 3. Finely grate the orange peel.
4. 4. Squeeze the juice out of the orange.
5. 5. Mix the orange juice with the soy sauce.
6. 6. Pour the marinade over the tofu cubes.
7. 7. Let the tofu marinate for about 15 minutes.
8. 8. Wash the chili pepper.
9. 9. Halve the chili pepper and remove the seeds.
10. 10. Finely chop the chili.
11. 11. Rinse the broccoli with cold water.
12. 12. Bring water to a boil and add some salt.
13. 13. Cook the broccoli in the boiling salted water for about 5 minutes (this is called blanching).
14. 14. Immediately shock the broccoli with cold water to stop the cooking process.
15. 15. Let the broccoli drain well.
16. 16. Peel the ginger.
17. 17. Peel the garlic clove.
18. 18. Finely chop the ginger and the garlic.
19. 19. Heat the wok without oil.
20. 20. Roast the cashew nuts in the hot wok until golden brown.
21. 21. Remove the roasted cashew nuts from the wok.
22. 22. Let the cashew nuts cool down.
23. 23. Chop the cooled cashew nuts.
24. 24. Drain the marinated tofu.
25. 25. Catch the remaining marinade in a container.
26. 26. Mix the starch loosely with the tofu cubes.
27. 27. Heat 1 tablespoon of oil in the wok.
28. 28. Fry the tofu cubes for 1 to 2 minutes until golden brown.
29. 29. Remove the fried tofu from the wok.
30. 30. Heat the remaining oil in the wok.
31. 31. Fry the ginger, garlic, and chili for 1 to 2 minutes.
32. 32. Add the broccoli and the tofu back into the wok.
33. 33. Sprinkle the orange zest over it.
34. 34. Pour the collected marinade into the wok.
35. 35. Let the ingredients heat up briefly.
36. 36. Season the dish with salt, honey, curry powder, and chili to taste.
37. 37. Sprinkle the finished dish with the chopped cashew nuts.
38. 38. Serve the dish hot.

Nutrition per serving

• kcal: 347
• Protein: 28 g · Fett/Fat: 18 g · Carbs: 19 g