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🍽️ Wok Pan with Marinated Tofu and Colorful Vegetables

401 kcal · 30 min · 4 servings

Ingredients

• 450 g tofu
• 10 g ginger (1 piece)
• 6 tbsp soy sauce
• 1 tsp five-spice mix
• 2 tsp sambal oelek
• 40 g sugar (2 tbsp)
• 20 g dried wood ear mushrooms
• 20 g dried shiitake mushrooms
• 150 g oyster mushrooms
• 150 g bamboo shoots (jar)
• 10 g cilantro (0.5 bunch)
• 2 carrots
• 200 g small zucchini (1 small zucchini)
• 150 g small broccoli florets
• 150 g snow peas
• 200 g napa cabbage (1 piece)
• 4 tbsp sesame oil
• 2 tbsp oyster sauce

Instructions

1. 1. Cut the tofu into cubes of about 2 cm.
2. 2. Place the tofu cubes into a shallow dish.
3. 3. Peel the ginger.
4. 4. Finely chop the ginger.
5. 5. Mix the chopped ginger with soy sauce, five-spice powder, sambal oelek, and sugar in a small bowl.
6. 6. Pour the marinade over the tofu.
7. 7. Toss the tofu to coat it evenly with the marinade.
8. 8. Let the tofu marinate covered for about 30 minutes.
9. 9. Soak the dried mushrooms in warm water for about 10 minutes.
10. 10. Remove the soaked mushrooms from the water.
11. 11. Chop or tear the mushrooms into smaller pieces.
12. 12. Drain the bamboo shoots.
13. 13. Wash the fresh mushrooms.
14. 14. Clean the fresh mushrooms.
15. 15. Cut the fresh mushrooms into large chunks.
16. 16. Wash the coriander (cilantro).
17. 17. Shake the coriander dry.
18. 18. Pick the coriander leaves off the stems.
19. 19. Peel the carrots.
20. 20. Wash the zucchini.
21. 21. Clean the zucchini.
22. 22. Slice the carrots into rounds.
23. 23. Slice the zucchini into rounds.
24. 24. Wash the broccoli.
25. 25. Wash the snow peas.
26. 26. Clean the snow peas.
27. 27. Wash the Napa cabbage.
28. 28. Clean the Napa cabbage.
29. 29. Cut the Napa cabbage into thin strips.
30. 30. Heat some oil in a wok.
31. 31. Stir-fry the carrots over high heat for about 2 minutes.
32. 32. Add the mushrooms (fresh and dried) to the pan.
33. 33. Stir-fry the mushrooms for about 2 minutes.
34. 34. Add the zucchini to the pan.
35. 35. Add the broccoli to the pan.
36. 36. Add the snow peas to the pan.
37. 37. Add the Napa cabbage to the pan.
38. 38. Add the remaining oil.
39. 39. Toss the vegetables briefly.
40. 40. Add the bamboo shoots to the pan.
41. 41. Add half of the coriander leaves to the pan.
42. 42. Add the marinated tofu to the pan.
43. 43. Season the dish with oyster sauce.
44. 44. Let everything cook for about 7 minutes over low heat.
45. 45. Divide the dish among 4 plates.
46. 46. Garnish the dish with the remaining coriander leaves.

Nutrition per serving

• kcal: 401
• Protein: 32 g · Fett/Fat: 18 g · Carbs: 26 g