Ingredients
4
4 servings
- •¼ cup soy sauce
- •¼ cup orange juice
- •1 tablespoon sriracha sauce
- •1 tablespoon brown sugar
- •1 teaspoon grated ginger
- •1 (12 ounce) package extra-firm tofu, cubed
- •2 tablespoons canola oil
- •1 small onion, chopped
- •2 medium carrots, peeled and cut into 3-inch pieces
- •1 red bell pepper, cut into thin strips
- •1 green bell pepper, cut into thin strips
- •1 cup broccoli florets
- •5 cloves garlic, minced
- •salt to taste
- •½ cup toasted cashews, roughly chopped
- •1 mango, chopped
- •⅛ cup lime juice
- •⅛ cup fresh cilantro, minced
Instructions
- Mix soy sauce, orange juice, sriracha sauce, brown sugar, and ginger together in a bowl. Pour mixture over the tofu in a separate bowl. Set aside.
- Heat oil in a frying pan over medium-high heat. Saute onion until softened, 2 to 3 minutes. Add carrots; saute for 3 to 5 minutes. Add bell pepper strips, broccoli, and garlic. Saute, stirring frequently, for 5 minutes. Add tofu mixture; cook and stir until liquid has reduced and vegetables reach desired softness, 5 to 7 minutes more. Season with salt; stir in cashews, mango, and lime juice.
Nutritional Facts
Per 4 servings
- Calories: 341
- Carbohydrate: 32g
- Fat: 20g
- Fiber: 5g
- Protein: 14g
- Sugar: 16g
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