--------

0 reviews

x portion

NaN g

256 kcal

x g

1 kcal

255.8

Calories

18.5g

Prot.

13.2g

Fat

13.3g

Carbs

Ingredients (servings):

Converted ingredients are going to appear on the shopping list

Cauldron Original Tofu 396g1× package (396 g)
Chestnut mushrooms300 g
Brussels sprouts250 g
Fettuccine Konjac noodles1× package (200 g)
Cavolo nero kale1× package (150 g)
Courgette1× portion (150 g)
Baby spinach1× portion (100 g)
Gochujang3× tablespoon (60 g)
Sambal oelek25 g
Red onion1× piece (25 g)
Coconut amino organic15 ml
Rapeseed oil1× tablespoon (10 g)
Ginger Paste6 g
Sesame oil1× teaspoon (5 g)
Garlic1× clove (5 g)
Glucomannan powder1 g

Add recipe ingredients to "Breakfast" (Today)

--------

1. Dry the tofu with a paper towel (or clean kitchen towel). Cut it it in medium sized chunks
2. Cut the vegetables (cut to taste, but a suggestion is to keep the stem of the kale and cut the sprouts in half, and cut the onion very small). Keep the kale and sprouts separate from the rest as they need to be used earlier. You can add vegetables as you like (eg asparagus, broccoli, red or yellow peppers)
3. Make the sauce. Mix hese: 1 tsp sesame oil, 1 tbsp aminos, 1.5 tbsp sambal oelek, gochujang, glucomann powder, and water
4. Heat the wok. Add the rapeseed oil - wait till it's hot
5. Add the garlic, ginger and onion. Leave this briefly till the onion is caramelised. Add the tofu. Stir it various times. Fry it till the onion is dry(ish) and starts to get light brown sides. Take it out and leave it on a plate to the side. You will add this again later.
6. Add the kale and the sprouts (and other vegetables that need more cooking time, eg broccoli stems, asparagus). Stir it various times and let it fry till they soften sufficiently (to taste).
7. Add all the other vegetables. Mix it with the rest. Let it fry a bit, while stirring, till they start to soften sufficiently (to taste).
8. Add the tofu, the sauce, and the noodles. Mix it well. Let it fry a bit, while stirring, till you feel it is ready (the noodles need some time). Make sure you stir sufficiently so that nothing sticks to the wok!
9. Divide the meal into 3 portions. You can freeze the ones you will not eat soon.
10. . . . . . . EXTRA: You can replace the rapeseed oil for coconut oil. You can also add 250ml unsweetened coconut milk if desired at the end (of course, mix it well and leave it for a bit). This will significantly increase the macros of the meal though (specifically kcal and fats).

User rating

0.0

(0)

My rating

Fitatu does not verify the authenticity of reviews.

Author of the recipe

user

--------

--------

1. Dry the tofu with a paper towel (or clean kitchen towel). Cut it it in medium sized chunks

3. Make the sauce. Mix hese: 1 tsp sesame oil, 1 tbsp aminos, 1.5 tbsp sambal oelek, gochujang, glucomann powder, and water

4. Heat the wok. Add the rapeseed oil - wait till it's hot

5. Add the garlic, ginger and onion. Leave this briefly till the onion is caramelised. Add the tofu. Stir it various times. Fry it till the onion is dry(ish) and starts to get light brown sides. Take it out and leave it on a plate to the side. You will add this again later.

6. Add the kale and the sprouts (and other vegetables that need more cooking time, eg broccoli stems, asparagus). Stir it various times and let it fry till they soften sufficiently (to taste).

7. Add all the other vegetables. Mix it with the rest. Let it fry a bit, while stirring, till they start to soften sufficiently (to taste).

8. Add the tofu, the sauce, and the noodles. Mix it well. Let it fry a bit, while stirring, till you feel it is ready (the noodles need some time). Make sure you stir sufficiently so that nothing sticks to the wok!

9. Divide the meal into 3 portions. You can freeze the ones you will not eat soon.

10. . . . . . . EXTRA: You can replace the rapeseed oil for coconut oil. You can also add 250ml unsweetened coconut milk if desired at the end (of course, mix it well and leave it for a bit). This will significantly increase the macros of the meal though (specifically kcal and fats).