English
Asian stir fry stuffed peppers
with carrot, spring onion, zucchini, radishes and tofu
Our own teriyaki recipe in combination with gomasio gives the vegetables an interesting Asian touch.
-
Vegan
Preparation time:
35 min.
Difficulty level:
Easy
Allergens:
wheat, soya, gluten, sesame
Ingredients
Spring onion
Radishes
Zucchini
Carrot
Red pepper
Italian pepper
Garlic
Ginger
Gomasio
Tofu
Teriyaki sauce
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
1218
291
18
3
29
17
10
6
0
536
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 200 degrees.
2.
Brush the red pepper with olive oil and optionally season. Bake in the oven for approx. 15 min. until tender.
3.
Wash all the vegetables. Cut the spring onion in thin slices, the carrot and zucchini into medium cubes, the radish into quarters and the Italian pepper into thin strips. Mince the garlic and ginger.
4.
Cut the tofu into cubes of 1cm.
5.
Sauté the tofu and vegetables separately in olive oil without losing their crispiness.
6.
Cook the garlic and ginger in the same pan and add the vegetables and tofu. Add the teriyaki sauce and mix it all together.
7.