Summary

Ingredients

For the sauce:

• 1 medium onion (s)
• 1 clove garlic
• 0.5 teaspoon ½ chilli flakes
• 0.25 teaspoon ¼ coriander powder
• 0.5 teaspoon ½ cumin
• Peanut oil
• 1 pinch (s) sugar
• 2 teaspoons ginger root, freshly grated
• 100 g peanut butter, crunchy
• 2 tablespoon soy sauce
• 1 tablespoon lemon juice
• 200 ml coconut milk
• 30 ml vegetable stock

For the vegetables:

• 200 g tofu
• 135 g basmati
• 2 large carrots
• 2 spring onions, cut into rings
• 100 g suar snap peas
• 100 g mushrooms, cleaned and sliced
• 0.5 can ½ corn, 70 g
• Vegetables, e.g. bamboo shoots, broccoli

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Instructions

1. For the peanut sauce, peel and finely dice the onion and clove of garlic. Fry in a little peanut oil with the chilli flakes, coriander and cumin. Add sugar and grated ginger.
2. Add the peanut butter, soy sauce, lemon juice and coconut milk and bring to the boil. Add vegetable stock until the sauce is thick.
3. Dab and dice the tofu. Bake in a pan until golden brown. Then take it out of the pan and keep it warm.
4. Cook the basmati rice according to the instructions on the packet.
5. Clean and roughly grate the carrots. If desired, clean other vegetables and cut into small pieces. Heat the peanut oil in a large saucepan or pan (a wok would be ideal) and fry the carrots in it. Gradually add the spring onions and the rest of the vegetables, depending on the cooking time, and cook everything in an open pot for several minutes. Finally stir in the corn.
6. Mix the vegetables and tofu cubes with the cooked rice. Serve the peanut sauce separately.