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🍽️ Wok Pan with Tofu, Bell Peppers, and Napa Cabbage

260 kcal · 30 min · 4 servings

Ingredients

• 400 g small Napa cabbage (1 small Napa cabbage)
• 1 yellow bell pepper
• 1 red bell pepper
• 1 onion
• 1 clove garlic
• 10 g ginger (1 piece)
• 500 g smoked tofu
• 2 tbsp sesame oil
• 100 ml vegetable broth
• 2 tbsp light soy sauce
• salt
• pepper

Instructions

1. 1. Rinse the napa cabbage and bell peppers under running water.
2. 2. Remove the tough stems from the napa cabbage and slice the vegetable into thin strips.
3. 3. Remove the tough stems from the bell peppers and slice them into strips as well.
4. 4. Peel the onion and the garlic.
5. 5. Finely chop the onion and the garlic.
6. 6. Peel the ginger root.
7. 7. Grate the peeled ginger finely using a grater.
8. 8. Cut the tofu into small, even cubes.
9. 9. Heat the oil in a wok or a large frying pan.
10. 10. Add the chopped onions, garlic, and grated ginger to the hot pan.
11. 11. Sauté the vegetables over medium heat until they become soft and translucent.
12. 12. Add the napa cabbage, bell pepper strips, and tofu cubes to the pan.
13. 13. Stir-fry everything together for about 2 minutes.
14. 14. Pour the vegetable broth into the pan.
15. 15. Let the pan simmer for another 3 to 5 minutes until the vegetables are cooked through.
16. 16. Season the dish to taste with soy sauce, salt, and pepper.

Nutrition per serving

• kcal: 260
• Protein: 23 g · Fett/Fat: 13 g · Carbs: 12 g