Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.


The Buddhist Chef’s General Tso’s Tofu

Friday, February 14, 2020
or500g Firm Tofu
or3 tbsps vegetable oil (38 g)
or3 spring onions, diced (75 g)
or2 cloves of garlic,minced (6 g)
or1 tbsp of ginger, ground (5 g)
or2 tbsps of maple syrups, (40 g)
or2 tbsps of soy sauce (36 g)
or2 tbsps of tomato paste (32 g)
or1 tsp of sauce, hot chile, sriracha (7 g)
or1 cup of vegetable stock (221 g)
or1 cup chopped of broccoli , raw (40 g)
or2 cups green beans, chopped (200 g)
or1 cup carrots, chopped (128 g)
or1 cup, capsicum, chopped (149 g)
In a large bowl, gently toss the tofu in 1/4 cup cornstarch until well coated. Shake off the excess.
Heat the oil in a wok or large pan over medium-high heat. Add vegetable except spring onions and cook until just tender. Remove
Add the tofu and cook until golden brown and crispy. Add more oil, if necessary.
Stir in the spring onions, garlic, ginger, maple syrup, soy sauce, ketchup, Sriracha sauce, and vegetable broth.
Simmer over medium heat until the sauce thickens. If it’s too thick, add a little water until the desired consistency is reached. Re-add sautee vegetables, heat and serve.
Nutritional information
Per 100 gPer portion (722 g)% DRI
Energy74 kcal536 kcal27 %
Fat4 g28 g43 %
Fatty acids, total saturated1 g8 g39 %
Cholesterol1 mg11 mg4 %
Sodium206 mg1490 mg62 %
Carbohydrate6 g47 g16 %
Sugars4 g27 gremove
Fiber1 g11 g43 %
Protein4 g29 gremove