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🍽️ Wok dish with tofu and colorful vegetables

541 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Put the rice together with water and a pinch of salt into a pot.
  2. 2. Bring the mixture to a boil.
  3. 3. Let the rice cook for about 8 minutes over gentle simmering.
  4. 4. Drain the cooked rice and let it drip dry.
  5. 5. Melt the butter in the same pot.
  6. 6. Add the drained rice back into the pot and stir it in.
  7. 7. Place the pot on the still warm stove burner and let the rice rest for about 5 minutes.
  8. 8. Divide the rice into individual serving bowls.
  9. 9. Bring some water in a pot to a boil.
  10. 10. Clean the snow peas (remove the strings and ends).
  11. 11. Cook the snow peas in the boiling water for 1 to 2 minutes until they are tender-crisp.
  12. 12. Shock the vegetables immediately with cold water to stop the cooking process.
  13. 13. Let the vegetables drain.
  14. 14. Peel the onion.
  15. 15. Cut the onion into fine cubes.
  16. 16. Wash the bell peppers and the zucchini.
  17. 17. Remove the core from the bell peppers and cut them into cubes of about 1 cm.
  18. 18. Cut the zucchini into cubes of about 1 cm as well.
  19. 19. Cut the tofu into cubes of equal size.
  20. 20. Heat some oil in the wok pan.
  21. 21. Sauté the onion cubes until they become translucent.
  22. 22. Push the onions to the side of the pan.
  23. 23. Fry the bell pepper and zucchini cubes lightly until they get some color.
  24. 24. Push the vegetables to the side of the pan as well.
  25. 25. Fry the tofu cubes until they are golden brown on all sides.
  26. 26. Add the snow peas to the pan.
  27. 27. Gently mix all ingredients together.
  28. 28. Heat the dish through thoroughly once more.
  29. 29. Season the vegetables to taste.
  30. 30. Plate the vegetables and sprinkle with fresh coriander.

Nutrition per serving