Asian wok
Vegetable tofu wok with sesame
Vegetable tofu wok with sesame is a fresh, vegetable wok dish with crispy tofu and a slightly sweet and spicy soy-sesame sauce. The broccoli, peppers and snow peas give the dish a lot of color and bite.
Timing
- Preparation: approx. 20 minutes
- Fry tofu: about 8 minutes
- Vegetables and sauce: approx. 10 minutes
- Total: approx. 38 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 440 kcal
- Protein
- ≈ 25.6 g
- Carbohydrates
- ≈ 20.6 g
- Fat
- ≈ 25.5 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 broccoli · ≈ 500.0 g
- 1 red pepper · ≈ 150.0 g
- 1 yellow pepper · ≈ 150.0 g
- 2 carrots · ≈ 160.0 g
- 4 spring onions · ≈ 80.0 g
- 2 cloves of garlic · ≈ 6.0 g
- 4 tbsp oil · ≈ 54.6 g
- 2 tbsp sesame seeds · ≈ 30.0 g
- 1 tbsp cornstarch · ≈ 10.0 g
- For the sauce: 4 tablespoons soy sauce · ≈ 60.0 g
- For the sauce: 1 tbsp rice vinegar · ≈ 15.0 g
- For the sauce: 1 teaspoon sesame oil · ≈ 4.55 g
- 400 g firm natural tofu · ≈ 400 g · Assumed quantity / reference product
- 150 g sugar snap peas · ≈ 150 g · Assumed quantity / reference product
- For the sauce: 2 tablespoons maple syrup or honey · ≈ 30 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 400 g firm natural tofu
- 1 broccoli
- 1 red pepper
- 1 yellow pepper
- 2 carrots
- 150 g sugar snap peas
- 4 spring onions
- 2 cloves of garlic
- 1 piece of ginger, approx. 20 g
- 4 tbsp oil
- 2 tbsp sesame seeds
- 1 tbsp cornstarch
- For the sauce: 4 tablespoons soy sauce
- For the sauce: 2 tablespoons maple syrup or honey
- For the sauce: 1 tbsp rice vinegar
- For the sauce: 1 teaspoon sesame oil
- For the sauce: 1 teaspoon chili or sambal oelek
- For the sauce: 80 ml water
Instructions
- Squeeze out the tofu well and cut it into cubes. Dust with starch.
- Divide broccoli into small florets. Cut the peppers and carrots into fine pieces. Cut spring onions into rings.
- Mix the sauce from soy sauce, maple syrup, rice vinegar, sesame oil, chili and water.
- Heat wok. Add 2 tablespoons of oil and fry the tofu until crispy all over. Take out.
- Add remaining oil to the wok. Briefly fry the garlic and ginger.
- Fry broccoli, carrots and peppers over high heat for 4 minutes.
- Add snow peas and spring onions.
- Put the tofu back in the wok, pour on the sauce and let it simmer briefly until glazed.
- Sprinkle with sesame seeds and serve.
