Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
703
Calories
26g
Protein
47g
Fat
51g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Pea | 1/2 cup (72g) | 62 |
| Red Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Bok Choy | 1 cup (70g) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Leaf | not in our table | 0 |
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
- =
- 1/2 cup Low-sodium soy sauce
- 1/2 cup Peanut butter
- 2 tbsp Toasted sesame oil
- 2 tbsp Curry powder
- 3 cup Bok choy, chopped
- 2 pack Frozen leaf spinach, thawed
- -and drained (8 oz each)
- 2 cup Snow pea pods
- 6 Carrots, sliced into ½"
- -thick pieces
- 2 large Red onions, thinly sliced
- 8 oz Firm tofu, cut into 1" cubes
- 2 Green bell peppers, cut into
- -½" thick strips
- 2 Red bell peppers, cut into
- -½" thick strips
- =
Directions
1
1 Preheat oven to 275 deg.
2
2 In a small saucepan, heat soy sauce, peanut butter, sesame oil and curry over medium heat, stirring until well blended.
3
3 Add enough hot water to make a thin sauce, if necessary.
4
4 Combine sauce with remaining ingredients in a large roasting pan or casserole dish.
5
5 Place in oven and cook, covered, for 2 hours.
6
6 Serve hot.
Recipe sourced from
fandom