Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
767
Calories
24g
Protein
59g
Fat
45g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tablespoon oil
- 1 clove minced garlic
- 1 slice minced ginger or 1/2 teaspoon powdered garlic
- 1/2 pound tofu, diced
- 4 scallions, sliced
- 2 peppers, diced
- 1/4 cup cashews or peanuts
- 1 tablespoon sesame seeds
- 1 orange, zest and juice
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- =
Directions
1
Heat the oil in a large fry pan and add garlic, ginger, and tofu. Cook, stirring until golden brown. Add the scallions and peppers and cook until vegetables are soft. Then add the remaining ingredients and cook for 1 minute.
Recipe sourced from
fandom