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🍽️ Stir-fried Tofu with Vegetables

240 kcal · 30 min · 4 servings

Ingredients

• 3 ripe tomatoes
• 2 yellow bell peppers
• 75 g fresh bean sprouts
• 10 g ginger (1 piece)
• 1 stalk lemongrass
• 5 carrots
• 2 tbsp sesame oil
• 400 g tofu
• salt
• pepper

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Remove the hard stem attachments at the top.
3. 3. Cut a small cross into the bottom of the tomatoes.
4. 4. Pour boiling water over the tomatoes.
5. 5. Shock them immediately with cold water.
6. 6. Peel the skin off the tomatoes.
7. 7. Remove the seeds and the pulp.
8. 8. Cut the pulp into small cubes.
9. 9. Wash the bell peppers.
10. 10. Cut the bell peppers into quarters.
11. 11. Remove the seeds and the white inner walls.
12. 12. Cut the peppers into thin strips.
13. 13. Wash the sprouts.
14. 14. Let the sprouts drain well.
15. 15. Peel the ginger.
16. 16. Grate the ginger finely.
17. 17. Wash the lemongrass thoroughly.
18. 18. Let the lemongrass drain.
19. 19. Chop the thick white end of the lemongrass finely.
20. 20. Peel the carrots.
21. 21. Cut the carrots into thin strips.
22. 22. Heat the oil in a frying pan.
23. 23. Fry the tofu on high heat.
24. 24. Fry the tofu for two to three minutes.
25. 25. Remove the tofu from the pan.
26. 26. Keep the tofu warm.
27. 27. Add the vegetables to the pan.
28. 28. Add the grated ginger.
29. 29. Add the chopped lemongrass.
30. 30. Simmer the vegetables for five to eight minutes.
31. 31. Season the vegetables with salt.
32. 32. Season the vegetables with pepper.
33. 33. Slice the tofu.
34. 34. Arrange the tofu on a plate.
35. 35. Add the vegetables to the tofu.
36. 36. Serve the stir-fried tofu with vegetables.

Nutrition per serving

• kcal: 240
• Protein: 19 g · Fett/Fat: 11 g · Carbs: 15 g