Szechuan Veggie Bowl with Tofu

Szechuan Veggie Bowl with Tofu

Enjoy our recipe Szechuan Veggie Bowl with Tofu by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories3052 kJ (729 kcal)
Protein39 g
Fat25 g
Carbohydrates74 g
Fiber25 g

Utensils:

cutting board, chef's knife, pot, non-stick frying pan, bowl

Recipe instructions:

1

Dice the pepper and carrot, cut the mushrooms into quarters and put everything in a bowl.

  • 1 Bell pepper, red (~ 5.1 oz)
    1 Bell pepper, red (~ 5.1 oz)
  • 1 Carrot (~ 3.4 oz)
    1 Carrot (~ 3.4 oz)
  • 3.5 oz Mushrooms
    3.5 oz Mushrooms
2

Bring a pot with water to a boil. Finely chop the garlic, dice the tofu and onion and put everything in a second bowl.

  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
  • 3.9 oz Tofu
    3.9 oz Tofu
  • 1 Onion, yellow (~ 2.8 oz)
    1 Onion, yellow (~ 2.8 oz)
3

Add the peppers, carrots, sugar snap peas, cauliflower and mushrooms to the boiling water for approx. 1-2 minutes. Drain and shock with cold water.

  • 3.5 oz Sugar snap peas
    3.5 oz Sugar snap peas
  • 3.5 oz Cauliflower, frozen
    3.5 oz Cauliflower, frozen
4

Heat the canola oil in a pot over medium heat. Fry the onions, garlic and tofu until the onions turn translucent.

  • 1 Tbsp Canola oil
    1 Tbsp Canola oil
5

Stir in the tomato sauce and let simmer for approx. 3 minutes.

  • ¾ cup Tomato sauce, canned
    ¾ cup Tomato sauce, canned
6

In a bowl, mix the starch with water, vinegar, sugar and soy sauce. Add to the pot and let simmer until the sauce starts to thicken.

  • 2 Tbsp Cornstarch
    2 Tbsp Cornstarch
  • ¾ cup Water
    ¾ cup Water
  • 1 Tbsp White wine vinegar
    1 Tbsp White wine vinegar
  • 1 Tbsp Granulated sugar
    1 Tbsp Granulated sugar
  • 3 Tbsp Soy sauce, light
    3 Tbsp Soy sauce, light
7

Add the vegetables and let simmer for approx. 2 minutes stirring occasionally. Season with salt and pepper.

  • Salt
    Salt
  • Black pepper
    Black pepper
8

Enjoy your meal!