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🍲 Tofu vegano Tom Kha con broccoli e funghi

497 kcal · 30 min · 4 porzioni

Ingredienti

• Zenzero, fresco 20 g
• Spicchi d'aglio 1 pz.
• Peperoncini mix 1 pz.
• Tofu, naturale 200 g
• Funghi champignon, marroni 200 g
• Broccoli 1 pz.
• Pomodori ciliegino 150 g
• Lime biologiche 1 pz.
• Olio 2 cucchiai
• Latte di cocco 800 ml
• Brodo vegetale 400 ml
• Zucchero un pizzico
• Salsa di soia 2 cucchiai
• Coriandolo, fresco 20 g

Preparazione

1. 1. Peel the ginger and the garlic.
2. 2. Grate the ginger and the garlic finely.
3. 3. Halve the chili peppers.
4. 4. Remove the seeds and membranes from the chili peppers.
5. 5. Finely chop the chili peppers.
6. 6. Cut the tofu into approx. 1 cm cubes.
7. 7. Clean the mushrooms with a kitchen paper if necessary.
8. 8. Quarter the mushrooms.
9. 9. Wash the broccoli thoroughly.
10. 10. Cut the broccoli into small florets.
11. 11. Wash the cherry tomatoes.
12. 12. Halve the cherry tomatoes.
13. 13. Wash the lime.
14. 14. Grate approx. 1 tsp of lime zest finely.
15. 15. Halve the lime.
16. 16. Squeeze the juice from the lime.
17. 17. Heat oil in a pot on medium heat.
18. 18. Add garlic, ginger and chili to the hot oil.
19. 19. Sauté the spices for approx. 2 mins.
20. 20. Pour in the coconut milk and vegetable broth.
21. 21. Bring the mixture to a boil on high heat.
22. 22. Add the tofu, mushrooms, lime zest and 2 tbsp lime juice.
23. 23. Simmer the ingredients for approx. 10 mins on medium heat.
24. 24. Add the broccoli and cherry tomatoes.
25. 25. Turn the heat down to low.
26. 26. Let the ingredients steep for approx. 5 mins.
27. 27. Season with sugar and soy sauce.
28. 28. Wash the coriander.
29. 29. Shake the coriander dry.
30. 30. Pluck the leaves from the stems.
31. 31. Serve the Tom Kha Tofu garnished with coriander.

Valori per porzione

• kcal: 497
• Protein: 19 g · Fett/Fat: 32 g · Carbs: 28 g