Summary

Ingredients

• 200 g tofu
• 2 tablespoon cashew nuts, unsalted
• 200 g Chinese cabbae
• 1 bell pepper (s)
• 4 carrot (s)
• 100 g oyster mushrooms
• 2 teaspoons lime juice
• 2 tablespoon chili sauce
• salt and pepper
• oil
• parsley

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Instructions

1. Chop the parsley. Mix with 2 tablespoons of oil. Cut the tofu into cubes and marinate in the parsley oil.
2. Roast cashews. Remove the stalk from the cabbage. Cut the cabbage, bell pepper and carrots into strips. Clean the mushrooms and cut in half.
3. Drain the tofu and fry in a pan while turning. Remove. Fry the carrots in the frying fat for approx. 5 minutes. Add paprika and cabbage and fry. Add the mushrooms and cook for another 2 minutes. Season with lime juice, chilli sauce, salt and pepper. Fold in the tofu and cashews. Heat again.