| Tofu | ||
|---|---|---|
| 1½ tsp | Tamari, Japanese soy sauce, gluten-free | |
| 1 tbsp | Vinegar, white wine | |
| 6.17 oz | Tofu, smoked | |
| 1½ tsp | Sesame Oil | |
| Side vegetables | ||
| 0.25 (ea. 4.20 oz) | Bell pepper, sweet, red | |
| ½ cup | Broccoli, raw | |
| ¼ cup | Carrots, raw, strips | |
| ¼ cup | Cucumber, with peel, raw, sliced | |
| Sauce | ||
| 1 tbsp | Sriracha, Hot Chili Paste | |
| 1 tbsp | Vinegar, white wine | |
| 1½ tsp | Tamari, Japanese soy sauce, gluten-free | |
| ½ tsp | Sesame Oil | |
| ½ tsp | Sesame Seeds, whole, dried | |
| 13.54 oz | altogether (view nutrition facts) | |
by Sara
1/1
Preparation
- Serving size:13.50 oz (calculated)Notes: sufficient as a small main meal
- Cut the tofu into slices and marinade it in the vinegar and soy sauce.
- Cut the vegetables into strips. You can vary the vegetables to your liking.
- Heat the sesame oil in a pan and fry the tofu on a medium heat.
- Remove from the pan and cook the vegetables with the remaining marinade in the pan. They should soften, but still have some bite. If you put a lid on the pan, this takes just a couple of minutes.
- While the vegetables are cooking, mix the ingredients for the sauce. Depending on how spicy you want the sauce to be, add more or less sriracha.
- Plate the vegetables, tofu and cucumber, top with sauce and sprinkle with sesame seeds.
- Calorie count393 kcal
- % of calories by macros
Fat 52.4 % 206 kcal 22.6 g Net Carbs 13.2 % 52 kcal 12.8 g Dietary Fiber 3.6 % 14 kcal 7 g Protein 30.8 % 121 kcal 30 g - Approx. WW SmartPoints™4.3
- Cholesterol 0 mg
- Sodium 1439.7 mg
- Fat 22.6 g
- Saturated Fat 3.6 g
- Trans Fat 0 g
- Carbohydrates 19.8 g
- Dietary Fiber 7 g
- Total Sugars 8.9 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 29.9 g
- Calcium 61 mg
- Iron 1.7 mg
- Magnesium 36.8 mg
- Potassium 459.8 mg
- Zinc 0.6 mg
- Vitamin A (Retinol Equivalents) 341.1 mcg
- Vitamin B12 0 mcg
- Vitamin C 86.3 mg
- Folate 54.5 mcg
- Folic Acid 0 mcg