The Green Gourmet Cookbook by Luke Eisenberg

Author:Luke Eisenberg [Investimizer]
Language: deu
Format: epub
Publisher: Books on Demand
Published: 0101-01-01T00:00:00+00:00

Broccoli Tofu Wok with Paprika and Cashew Nuts

Ingredients for 2 portions

350 g broccoli

1 red pepper

1 yellow pepper

150 g tofu

1 clove of garlic

1 onion

1 piece ginger (approx. 20 g)

1 red chilli pepper

1 organic orange

2 tbsp oil

30 g cashew kernels

2 tbsp soy sauce

1 tbsp honey

salt and pepper

preparation

Clean broccoli, wash, drain and divide into florets.

Peel the stalk and cut into 1 cm cubes.

Peppers quarter, core, wash. Cut peppers into strips, tofu into 1 cm cubes.

Peel the garlic and onion. Cut the garlic into very thin slices and the onion into thin strips. Peel the ginger and cut into fine strips. Rinse chilli pepper, rub dry, halve lengthwise, remove seeds and cut into fine strips.

Rinse orange with hot water, rub dry. Peel a little of the peel thinly with a potato peeler, then cut into fine strips. Squeeze out the orange.

Heat a wok (or a deep pan) strongly. Add the oil and fry the broccoli florets for about 1 minute while turning.

Add the pepper strips to the wok and fry for 1 more minute while stirring.

Add the tofu cubes, garlic slices, onion, ginger and chilli strips, orange peel and cashew nuts and fry for another 30 seconds while stirring.

Mix the soy sauce, honey and orange juice and add to the wok. Cover and cook for 4-5 minutes. Season wok vegetables with salt and pepper before serving. It goes well with rice.

tip

If you choose natural rice as a side dish, do yourself good: with seedling and outer layers it is healthier than white polished rice - it contains more vitamins, minerals and fibre.

Per serving: 425 Kcal

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