← All recipes

🍽️ Stir-fried vegetables with tofu

559 kcal · 30 min · 4 servings

Ingredients

• 250 g Jasmine rice
• Salt
• 500 g Broccoli
• 200 g Snow peas
• 400 g Baby carrots
• 1 untreated Lemon
• 500 g Tofu (plain)
• 2 red Bell peppers
• 1 red Chili pepper
• 2 Onions
• 1 Clove of garlic
• 2 tbsp Soybean oil
• 1 tbsp Light soy sauce
• 1 tbsp Rice vinegar
• Pepper (from the mill)
• 1 tsp Honey
• 1 handful fresh Coriander

Instructions

1. 1. Boil water in a pot and add some salt.
2. 2. Add the rice to the boiling water and cook until done.
3. 3. Wash the broccoli thoroughly.
4. 4. Remove the tough stems from the broccoli.
5. 5. Separate the broccoli into small florets.
6. 6. Wash the snow peas.
7. 7. Cut off the tough ends from the snow peas.
8. 8. Peel the carrots.
9. 9. Add the carrots to the salted water (or a separate pot) and cook for about 2 minutes.
10. 10. Add the broccoli florets to the carrots.
11. 11. Cook the vegetables for another 2 minutes.
12. 12. Drain the vegetables.
13. 13. Rinse the vegetables immediately with cold water to stop the cooking process.
14. 14. Let the vegetables drain well.
15. 15. Wash the lemon under hot water.
16. 16. Dry the lemon with a cloth.
17. 17. Grate the lemon zest finely.
18. 18. Squeeze the juice from the lemon.
19. 19. Drain the liquid from the tofu.
20. 20. Cut the tofu into thin strips.
21. 21. Wash the bell pepper.
22. 22. Wash the chili.
23. 23. Halve the bell pepper lengthwise.
24. 24. Halve the chili lengthwise.
25. 25. Remove the white inner membranes from the bell pepper.
26. 26. Remove the seeds from the bell pepper.
27. 27. Remove the white inner membranes from the chili.
28. 28. Remove the seeds from the chili.
29. 29. Cut the bell pepper into strips.
30. 30. Dice the chili finely.
31. 31. Peel the onions.
32. 32. Peel the garlic cloves.

Nutrition per serving

• kcal: 559
• Protein: 34 g · Fett/Fat: 14 g · Carbs: 74 g