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TERIYAKI TOFU

by | Nov 7, 2020 | Recipes | 0 comments

TERIYAKI TOFU with BROCCOLI & MUSHROOMS (V) (VN)


Nutritional values per serving: Servings: 2

calories 356, protein 20g, fat 28.7g (saturated 9.6g), carbs 10g (sugar 4.7g), sodium 1164mg


INGREDIENTS

  • 1 tbsp coconut or vegetable oil
  • 160g teriyaki or marinated tofu pieces
  • 100g small broccoli florets
  • 3 spring onions, sliced into 1.5cm pieces
  • 80g chestnut mushrooms, halved and sliced
  • 3 tbsp black bean sauce
  • 2 tsp lemon juice
  • 50ml vegetable stock
  • 2 tbsp (20g) cashew nuts or peanuts
  • 1 tbsp (10g) sesame seeds

METHOD

  • Heat half the oil in a wok on medium-high heat and stir fry the tofu for one minute. Remove from the wok and keep warm.
  • Add the remaining oil and stir fry the broccoli, onions and mushrooms until the broccoli is just tender.
  • Add the black bean sauce, lemon juice, vegetable stock, nuts and cook for a further minute to thicken slightly. Return the tofu to the wok and reheat.
  • Serve with noodles or rice and sprinkled with sesame seeds.
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Paul WallaceABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes


For other ideas also try BBC good food

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