Zesty Orange Tofu Stir-Fry
Nutrition per serving
| Calories | 607 kcal |
| Protein | 19.1 g |
| Carbs | 97.9 g |
| Fats | 15.8 g |
| Saturated Fat | 2.4 g |
| Monounsaturated Fat | 8.4 g |
| Polyunsaturated Fat | 4.2 g |
| Sugars | 10.3 g |
| Fiber | 5.7 g |
| Sodium | 732 mg |
Ingredients
| Garlic | |
| Red Chilli Pepper | |
| Oranges | |
| Ginger | |
| Vegetable Stock (Unsalted) | |
| Soy Sauce (tamari) | |
| Brown Sugar | |
| Peas, Snow/Snap/ Mangetout | |
| Lime | |
| Seeds, Sesame whole, dried | |
| Olive Oil | |
| Rice Noodles | |
| Extra Firm Tofu |
Preparation
1. Finely chop 1 garlic clove and the red chili.
1. Finely chop 1 garlic clove and the red chili.
2. Zest 1/4 tsp of orange zest.
3. Squeeze the juice of ¼ of an orange.
4. Drain the tofu and press out the moisture using paper towels. Cut into bite-size chunks.
5. Finely chop ginger.
1. Cook the noodles according to package instructions. Drain and return to pot with cold water and set aside.
1. Cook the noodles according to package instructions. Drain and return to pot with cold water and set aside.
2. In a small bowl, add the orange juice/zest, soy sauce, vegetable stock and sugar. Combine until smooth. Add the tofu chunks and gently mix to coat. Leave to marinate for 5 minutes.
3. Heat a tsp of olive oil in a frying pan over a medium-high heat. Add the tofu (but save the remaining sauce for later) and stir fry for 4 minutes. Remove and set aside.
4. Heat a tsp of olive oil in the same frying pan over high heat, add the garlic, ginger, chili and cook for 1 minute.
5. Add the mange tout and cook for a further 2 minutes.
6. Add the cooked tofu, the remaining soy sauce/orange mixture, drained noodles and cook for a final 2 minutes.
7. Serve in a bowl with a squeeze of lime and a sprinkle of sesame seeds.