Pollock in lime coconut coat with spinach
Finely chop the garlic and add the lime zest. Season with salt and pepper. Mix the whole with half of the (slightly warmed) coconut oil. Heat large pan over...
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Honey tofu with vegetables
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Preparation time:
25 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
501
Calories
30 g
Carbohydrates
29 g
Protein
26 g
Fat
Ingredients:
 | Bell pepper (red, fresh) | ½ (75 g) |
 | Olive oil | 1 Teaspoon |
 | Broccoli (fresh) | ¼ (125 g) |
 | Leeks, leeks (fresh) | 1 (200 g) |
 | Sugar snap peas (fresh) | 75 g |
 | Garlic (fresh) | ½ (1,5 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Soy sauce, soy sauce (dark) | 2 ½ Teaspoon |
 | Tofu (natural) | 100 g |
 | Lime juice | 1 Pinch(s) |
 | Bee honey, honey | ½ Teaspoon |
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Preparation:
Step 1:
Dice tofu. Mix honey and soy sauce and marinate the tofu cubes in it for minutes 1h. Blanch broccoli florets in salted water. Clean sugar snap peas and remove the ends. Cut bell bell pepper into cubes, leek into rings.
Step 2:
Drain the tofu and collect the marinade in the process. Heat oil in a large frying pan or wok and fry tofu until crispy. Remove the tofu from the pan and keep warm.
Step 3:
Fry the vegetables in the remaining oil in the pan for about 6 minutes until crunchy. Add garlic. Add remaining marinade and tofu. Season to taste with salt, pepper and lime juice.
Macronutrient distribution:
The recipe Honey tofu with vegetables is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Stove
Wok
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