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🍽️ Wok Pan with Tofu and Fresh Vegetables

368 kcal · 30 min · 4 servings

Ingredients

• 150 g Broccoli florets
• 150 g Thai Asparagus
• 150 g Green beans
• 150 g Frozen Peas
• 150 g Snow peas
• Salt
• 20 g Ginger (1 piece)
• 1 Garlic clove
• 1 red Chili pepper
• 4 tbsp Sesame oil
• 2.5 tbsp Soy sauce
• Pepper
• 500 g Tofu
• 20 g Sesame (2 tbsp)

Instructions

1. 1. Wash the vegetables under running water.
2. 2. Remove woody ends or dirty spots if necessary.
3. 3. Bring a pot of salted water to a boil.
4. 4. Cook broccoli, asparagus, and beans in it for 4 minutes.
5. 5. Add the peas and cook everything for another 1 minute.
6. 6. Add the snow peas and cook for another 3 minutes.
7. 7. Peel the ginger and the garlic.
8. 8. Finely chop the ginger and garlic.
9. 9. Wash the chili pepper.
10. 10. Remove the stem and seeds.
11. 11. Dice the chili finely.
12. 12. Mix the chili cubes with oil.
13. 13. Stir in the chopped garlic and ginger.
14. 14. Add the soy sauce.
15. 15. Season the marinade with salt and pepper.
16. 16. Drain the cooked vegetables.
17. 17. Shock the vegetables immediately with cold water.
18. 18. Let the vegetables drain well.
19. 19. Cut the tofu into 1 cm thick slices.
20. 20. Brush the tofu slices with the marinade.
21. 21. Heat a non-stick pan.
22. 22. Fry the tofu for approx. 2 minutes on each side.
23. 23. Remove the tofu from the pan.
24. 24. Cut the tofu into bite-sized cubes.
25. 25. Return the tofu and vegetables to the pan.
26. 26. Pour the remaining marinade over it.
27. 27. Warm the mixture briefly.
28. 28. Divide the food onto 4 plates.
29. 29. Sprinkle the dish with sesame seeds.

Nutrition per serving

• kcal: 368
• Protein: 29 g · Fett/Fat: 20 g · Carbs: 17 g