🍽️ Tofu Vegetable Pan Base Recipe

Name: Tofu Vegetable Pan Base Recipe
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g tofu; 2 red bell peppers; 400 g broccoli; 100 g bean sprouts; 1 onion; 1 garlic clove; 3 tbsp peanut oil; 50 g cashew nuts; light soy sauce; salt; white pepper; 200 g rice noodles

471 kcal · 30 min · 4 servings

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Ingredients

250 g tofu
2 red bell peppers
400 g broccoli
100 g bean sprouts
1 onion
1 garlic clove
3 tbsp peanut oil
50 g cashew nuts
light soy sauce
salt
white pepper
200 g rice noodles

Instructions

1. Cut the tofu into approx. 2 cm cubes.
2. Wash the bell peppers, remove the inside, and cut them into strips.
3. Wash the broccoli and divide it into small florets.
4. Rinse the sprouts with hot water and let them drain well.
5. Peel the onion and garlic and dice them finely.
6. Heat oil in a wok.
7. Fry the tofu and onions over medium heat for 1–2 minutes.
8. Add the broccoli, sprouts, and pepper strips.
9. Fry the vegetables, stirring occasionally, for 2–3 minutes.
10. Add the garlic and cashew nuts.
11. Finish frying everything, stirring, for another 2–3 minutes.
12. Cook the rice noodles in a pot of boiling water according to package instructions.
13. Drain the rice noodles and let them drain.
14. Season the tofu-vegetable pan with soy sauce, sea salt, and pepper.
15. Serve the tofu-vegetable pan with the rice noodles.

Nutrition per serving

kcal: 471
Protein: 21 g · Fett/Fat: 18 g · Carbs: 54 g