Gochujang, Orange and Peanut Stir-fry

One of our top tips for making tofu taste good is to crumble it. By doing so you maximise its surface area, allowing it to soak up maximum flavour. In this instance that comes from a gochujang, orange and mirin sauce. This simple stir-fry is an ideal weeknight dinner, and any leftovers make a great cold noodle salad for lunch the following day.

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Prep time
10 minutes
Cook time
20 minutes
FREEZER FRIENDLY
No
SHELF LIFE
3 days

NUTRITION PER SERVING (Read more)

515kcal
Calories
20g
Protein
19g
Total Fat
69g
Carbs
8g
Fibre
14g
Sugars
290mg
Calcium
22%
 
4mg
Iron
24%
 
97mg
Magnesium
23%
 
326mg
Phosporus
26%
 
536mg
Potassium
11%
 
379mg
Sodium
16%
 
2mg
Zinc
20%
 
0mg
Copper
48%
 
0mg
Vitamin B1
34%
 
0mg
Vitamin B2
14%
 
3mg
Vitamin B3
21%
 
0mg
Vitamin B6
18%
 
97mcg
Vitamin B9
24%
 
53mcg
Vitamin A
6%
 
0mcg
Vitamin B12
0%
 
51mg
Vitamin C
57%
 
0mcg
Vitamin D
0%
 
2mg
Vitamin E
16%
 
123mcg
Vitamin K
103%
 
Calories: 515kcal; Protein: 20g; Total Fat: 19g; Carbs: 69g; Fibre: 8g; Sugars: 14g; Calcium: 290mg (22%); Iron: 4mg (24%); Magnesium: 97mg (23%); Phosporus: 326mg (26%); Potassium: 536mg (11%); Sodium: 379mg (16%); Zinc: 2mg (20%); Copper: 0mg (48%); Vitamin B1: 0mg (34%); Vitamin B2: 0mg (14%); Vitamin B3: 3mg (21%); Vitamin B6: 0mg (18%); Vitamin B9: 97mcg (24%); Vitamin A: 53mcg (6%); Vitamin B12: 0mcg (0%); Vitamin C: 51mg (57%); Vitamin D: 0mcg (0%); Vitamin E: 2mg (16%); Vitamin K: 123mcg (103%)
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Notes

An average easy peeler yields about 2 tablespoons of orange juice.

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