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🍽️ Green Wok Vegetables with Tofu

495 kcal · 30 min · 4 servings

Ingredients

• snow peas 150 g
• spring onions 1 bunch
• Pak Choi 4 pcs
• celery stalks 0.5 pcs
• ginger, fresh 10 g
• garlic cloves 1 pcs
• tofu, plain 400 g
• jasmine rice 300 g
• salt pinch
• oil 2 tbsp
• soy sauce 3 tbsp
• chili, ground pinch
• curry powder pinch

Instructions

1. 1. Rinse the snow peas under running water and let them drain well.
2. 2. Trim the ends of the spring onions and slice them into thin rings.
3. 3. Thoroughly wash the pak choi and the celery stalks.
4. 4. Halve the pak choi and cut it together with the celery into strips about one centimeter wide.
5. 5. Peel the ginger and the garlic cloves and chop them finely.
6. 6. Cut the tofu into coarse cubes.
7. 7. Place the rice in a pot and cover it with about 700 milliliters of salted water.
8. 8. Bring the water to a boil.
9. 9. Reduce the heat to medium, cover the pot, and let the rice cook for about 10 minutes.
10. 10. Heat one tablespoon of oil in a wok or a large frying pan over high heat.
11. 11. Fry the tofu together with half of the chopped garlic and ginger for about 5 minutes until golden brown.
12. 12. Season the mixture with one tablespoon of soy sauce, chili, and curry powder.
13. 13. Remove the tofu from the wok and set it aside.
14. 14. Heat another tablespoon of oil in the wok over high heat.
15. 15. Fry the remaining garlic and ginger for about 1 minute.
16. 16. Add the pak choi and celery and fry them for about 2 minutes.
17. 17. Add the spring onions and snow peas and toss everything for about 2 minutes.
18. 18. Return the prepared tofu to the wok.
19. 19. Season the entire dish with a little soy sauce.
20. 20. Serve the green wok vegetables with tofu together with the ready jasmine rice.
21. 21. Enjoy your meal!

Nutrition per serving

• kcal: 495
• Protein: 27 g · Fett/Fat: 19 g · Carbs: 56 g