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Root stew
Well-stocked vegetarian root stew. Delicious Dutch
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Ingredients
Directions
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Grate the peel of the orange. Dab the tofu dry and cut into slices. Cut the spring onions into rings. Cut the winter carrot into pieces.
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Peel and cut the potato into pieces.
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Boil the winter carrots, potatoes and half of the orange zest in a bowl of water with salt with the lid on the pan in 20-25 minutes.
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Press the clove of garlic. Squeeze the orange and stir the juice, the rest of the grater, the soy sauce and garlic into a sauce.
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Halve each slice of tofu and put the slices in the sauce and marinate them for 10 minutes.
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Remove the slices of tofu from the sauce, pat them dry and coat them with 1/4 oil. Heat the grill pan and grill the tofu in 5 minutes per side until done.
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Let the sauce in which the tofu is marinated over a high heat for 2-3 minutes.
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Drain the carrot potato mixture and grind it with the rest of the oil and half of the spring onions.
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Divide the stew over four plates, put a slice of grilled tofu next to it and drizzle some sauce over it.
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Sprinkle the dish with the rest of the spring onion.
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Nutrition
645Calories
Sodium41% DV995mg
Fat37% DV24g
Protein62% DV31g
Carbs23% DV70g
Fiber60% DV15g
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