Chinese Vegetables with Tofu and Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 sachet rice
- 250 g tofu, cut into small pieces
- some sunflower oil
- 250 g broccoli, cut into small florets
- 1 red pepper (s), cut into strips
- 1 small onion (s), cut into rings
- 2 large mushrooms, sliced
- 0.5 ½ glass bamboo shoot (s)
- 50 ml vegetable stock
- ml soy sauce
- salt and pepper
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions on the packet.
- Cut the tofu into small pieces and fry with a little oil. Season with salt and pepper as needed.
- Fry the bamboo shoots separately with a little oil for about 5 minutes.
- Fry the broccoli with a little oil for about 3 minutes, turning constantly. Add peppers and onions and fry for another 3 minutes, turning. Add mushrooms and fry for another 3 minutes. Deglaze with vegetable stock and soy sauce and let simmer. Season to taste with pepper and cayenne pepper.
- Finally add the bamboo shoots and tofu.
- The amount and time information can be varied somewhat if necessary. The vegetables should stay crisp and the liquid should be cooked off as much as possible.
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