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🍽️ Crispy Tofu with Colorful Vegetables

205 kcal · 30 min · 4 servings

Ingredients

• 100 g small shallots
• 150 g oyster mushrooms
• 100 g snow peas
• 80 g mung bean sprouts
• 100 g corn cobs (jar)
• 2 garlic cloves
• 20 g ginger (1 piece)
• 200 g smoked, firm tofu
• 3 tbsp sesame oil
• 3 tbsp lime juice
• 3 tbsp light soy sauce
• 5 tbsp vegetable broth

Instructions

1. 1. Peel the shallots.
2. 2. Halve the shallots if they are large.
3. 3. Clean the oyster mushrooms thoroughly.
4. 4. Cut the oyster mushrooms into bite-sized pieces.
5. 5. Wash the snow peas.
6. 6. Remove the tough ends of the snow peas.
7. 7. Halve the snow peas.
8. 8. Place the sprouts in a sieve.
9. 9. Pour boiling water over the sprouts.
10. 10. Let the sprouts drain.
11. 11. Drain the mini corn cobs.
12. 12. Cut the mini corn cobs into small pieces.
13. 13. Peel the garlic cloves.
14. 14. Peel the piece of ginger.
15. 15. Finely chop the garlic.
16. 16. Finely chop the ginger.
17. 17. Let the tofu drain well.
18. 18. Pat the tofu dry with a kitchen towel.
19. 19. Cut the tofu into strips.
20. 20. Heat the sesame oil in a pan or wok.
21. 21. Fry the tofu over high heat.
22. 22. Fry the tofu for 1 to 2 minutes.
23. 23. Remove the tofu from the pan.
24. 24. Keep the tofu warm.
25. 25. Add the corn to the hot pan.
26. 26. Fry the corn over high heat.
27. 27. Fry the corn for 2 to 3 minutes until slightly crispy.
28. 28. Add the shallots to the pan.
29. 29. Add the mushrooms to the pan.
30. 30. Add the chopped ginger to the pan.
31. 31. Add the chopped garlic to the pan.
32. 32. Sauté the vegetables for 2 minutes while stirring.
33. 33. Stir in the lime juice.
34. 34. Stir in the soy sauce.
35. 35. Stir in the vegetable broth.
36. 36. Bring the sauce to a boil.
37. 37. Stir in the snow peas.
38. 38. Stir in the sprouts.
39. 39. Add the tofu back to the pan.
40. 40. Warm the tofu briefly.
41. 41. Serve the dish immediately.

Nutrition per serving

• kcal: 205
• Protein: 13 g · Fett/Fat: 12 g · Carbs: 12 g