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🍽️ Crispy Tofu with Wok Vegetables and Rice

509 kcal · 30 min · 4 servings

Ingredients

• 400 g tofu
• 3 tbsp soy sauce
• lemon juice
• 2 tbsp sesame oil
• 200 g carrots
• 150 g fennel
• 150 g broccoli florets
• 120 g snow peas
• 150 g shiitake mushrooms
• 120 g bean sprouts
• 125 ml vegetable broth
• 1 clove garlic
• 5 g ginger
• 1 chili pepper
• salt
• pepper
• 1 tbsp fennel fronds
• 1 tbsp sesame oil
• 250 g basmati rice
• 0.5 l water

Instructions

1. 1. Rinse the rice under cold water.
2. 2. Place the rice in a bowl and cover it with cold water.
3. 3. Let the rice soak for 30 minutes.
4. 4. Drain the water and let the rice drip dry.
5. 5. Put the rice in a pot and add fresh water.
6. 6. Salt the water and bring it to a boil.
7. 7. Reduce the heat and simmer the rice for 15 minutes.
8. 8. Remove the pot from the heat when the liquid has been absorbed.
9. 9. Cut the tofu into cubes of about 1.5 cm.
10. 10. Mix the tofu cubes with soy sauce and lemon juice.
11. 11. Let the tofu cubes marinate for 30 minutes.
12. 12. Wash and clean the vegetables.
13. 13. Cut the carrots into batons.
14. 14. Cut the fennel into thin strips.
15. 15. Halve the snow peas or leave them whole, depending on their size.
16. 16. Cut the mushrooms into small pieces.
17. 17. Wash the sprouts.
18. 18. Peel the garlic and the ginger.
19. 19. Finely dice the garlic and the ginger.
20. 20. Halve the chili lengthwise.
21. 21. Remove the stem base, seeds, and membranes of the chili.
22. 22. Finely dice the flesh of the chili.
23. 23. Heat the oil in a wok or a frying pan.
24. 24. Fry the vegetables (except the sprouts) over medium heat, stirring, for 3-4 minutes.
25. 25. Let the tofu cubes drip dry.
26. 26. Pour the marinade over the vegetables.
27. 27. Fry the tofu cubes in the hot oil until crispy on all sides, but not too hot.
28. 28. Place the fried tofu on top of the vegetables.

Nutrition per serving

• kcal: 509
• Protein: 28 g · Fett/Fat: 15 g · Carbs: 66 g