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Vegetable, tofu and cashew wok

Toast the cashews dry first: stirred raw into the sauce, they turn soft instead of crunchy.

Hot dish · 2 servings · Prep time 25 min

Per serving

Calories597kcal
Protein28g
Carbs67g
Fat23g

Ingredients

  • 250 gTofu
  • 250 gBroccoli
  • 1 pieceBell peppers
  • 150 gCarrots
  • 30 gCashews
  • 25 mlSoy sauce
  • 10 gFresh ginger
  • 120 gBrown rice
  • 10 mlNeutral oil

Method

  1. Cook the brown rice for 30 minutes. Toast the cashews dry in the wok for 3 minutes and set aside.
  2. Press the tofu in a tea towel, cut into cubes and brown in the oil for 6 minutes. Set aside.
  3. Stir-fry the diagonally sliced carrot, broccoli and pepper over high heat for 5 minutes with the grated ginger and 3 tablespoons of water.
  4. Return the tofu, add the soy sauce, toss for 1 minute and serve on the rice with the cashews.

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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

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