Plenty of bright and fresh ingredients in this citrusy stir-fry.
1/4 cup | orange juice, freshly squeezed | 3/4 orange | |
2 tsp | rice vinegar | 10 mL | |
1 tbsp | cornstarch | 8 g | |
4 tbsp | canola oil | 60 mL | |
1 | dried chili peppers, minced | 0.4 g | |
1 tbsp | gingerroot, grated | 14 g | |
1 | onions, coarsely chopped | 200 g | |
2 | yellow or red sweet peppers, cut into strips | 400 g | |
1 cup | green/snap beans, cut into pieces | 100 g | |
2 cloves | garlic, minced or pressed | ||
400 g | firm regular tofu, diced | 2 cups | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
2/3 cup | vegetable broth | 170 mL | |
2 | green onions/scallions |
You will need a wok or frying pan.
Put the serving dish in the oven at the lowest setting to keep the vegetables warm while you cook the tofu.
per 1 serving (290 g)
Amount % Daily Value |
Calories 280 |
Fat 17 g 26 % |
Saturated
1.6 g
9 % |
Cholesterol 0 mg |
Sodium 20 mg 1 % |
Carbohydrate 19 g 6 % |
Fibre 3 g 12 % |
Sugars 8 g |
Net Carbs 16 g |
Protein 16 g |
Vitamin A 50 % |
Vitamin C 252 % |
Calcium 18 % |
Iron 18 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Fruits | 0 |
Vegetables | 2 |
Meat and Alternatives | 2 |
Fats | 3 ½ |