a low-carb chili.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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.