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🍽️ Tofu Vegetable Pan with Cashew Nuts

378 kcal · 30 min · 4 servings

Ingredients

• 500 g Tofu
• 6 tbsp light soy sauce
• 6 tbsp Sherry
• 1 tsp sesame oil
• 1 pinch cayenne pepper
• 2 garlic cloves
• 2 carrots
• 1 red bell pepper
• 50 g cashew nuts
• 100 g bean sprouts
• 4 spring onions
• 2 tsp freshly chopped ginger
• 1 gestr. tsp cornstarch
• 2 tbsp rapeseed oil
• salt

Instructions

1. 1. Cut the tofu into small cubes.
2. 2. Whisk together 3 tablespoons of soy sauce, 3 tablespoons of sherry, sesame oil, and cayenne pepper in a small bowl.
3. 3. Pour the marinade over the tofu and mix everything well.
4. 4. Let the tofu marinate for 1 hour.
5. 5. Peel the garlic and chop it finely.
6. 6. Peel the carrots and clean them.
7. 7. Cut the carrots into thin batons.
8. 8. Wash the bell peppers and clean them.
9. 9. Remove the seeds from the bell peppers and slice them into thin strips.
10. 10. Halve the cashew nuts lengthwise.
11. 11. Wash the bean sprouts and let them drain.
12. 12. Wash the spring onions and clean them.
13. 13. Cut the white and light green parts of the spring onions into fine rings.
14. 14. Cut the green parts of the spring onions into fine strips.
15. 15. Drain the tofu and catch the marinade in a container.
16. 16. Whisk the collected tofu marinade with the remaining soy sauce, the remaining sherry, the ginger, and the cornstarch.
17. 17. Heat 1 tablespoon of oil in a wok or a high-sided pan.
18. 18. Fry the tofu in it, stirring occasionally, until browned on all sides.
19. 19. Remove the tofu from the pan and set it aside.
20. 20. Heat the remaining oil in the same pan.
21. 21. Add the garlic, carrots, bell peppers, and cashew nuts to the pan.
22. 22. Lightly salt the vegetables.
23. 23. Fry everything, stirring occasionally, for 3 minutes.
24. 24. Stir the bean sprouts and the fried tofu into the vegetables.
25. 25. Pour in the sauce mixture.
26. 26. Bring the sauce to a boil, stirring constantly.
27. 27. Let the sauce thicken.
28. 28. Season the dish with salt and cayenne pepper to taste.
29. 29. Garnish the dish with the cut spring onions.

Nutrition per serving

• kcal: 378
• Protein: 26 g · Fett/Fat: 21 g · Carbs: 18 g