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🍽️ Wok Pan with Tofu, Beans, and Shiitake Mushrooms

307 kcal · 30 min · 4 servings

Ingredients

• 500 g tofu
• 3 tbsp soy sauce
• 600 g green beans
• salt
• 150 g shiitake mushrooms
• 1 handful spinach
• 1 clove of garlic
• 6 spring onions
• 2 tbsp peanut oil
• 1 tsp freshly grated ginger
• chili sauce

Instructions

1. 1. Cut the tofu into thin strips.
2. 2. Marinate the tofu strips in 2 tablespoons of soy sauce.
3. 3. Wash the beans thoroughly and remove any tough ends.
4. 4. Bring salted water to a boil.
5. 5. Add the beans to the boiling water.
6. 6. Cook the beans for about 5 minutes until they are crisp-tender.
7. 7. Clean the shiitake mushrooms.
8. 8. Halve the mushrooms if they are large, or leave them whole.
9. 9. Sort the spinach and remove any wilted leaves.
10. 10. Wash the spinach thoroughly.
11. 11. Dry the spinach in a salad spinner.
12. 12. Peel the garlic.
13. 13. Finely dice the garlic.
14. 14. Wash the spring onions.
15. 15. Slice the spring onions into rings.
16. 16. Set aside some of the green part of the spring onions for garnish.
17. 17. Heat a wok or a deep frying pan.
18. 18. Add the peanut oil to the hot pan.
19. 19. Fry the tofu over high heat for 2 to 3 minutes until golden brown.
20. 20. Add the shiitake mushrooms and beans to the pan.
21. 21. Fry the mushrooms and beans for 1 to 2 minutes while stirring.
22. 22. Add the ginger and garlic to the pan.
23. 23. Stir in the ginger and garlic.
24. 24. Add a little water if necessary.
25. 25. Stir in the soy sauce and chili sauce.
26. 26. Fold the spinach into the mixture.
27. 27. Fry everything for 2 to 3 minutes while stirring until tender-crisp.
28. 28. Taste the dish one last time.
29. 29. Serve the dish immediately.

Nutrition per serving

• kcal: 307
• Protein: 26 g · Fett/Fat: 13 g · Carbs: 22 g