Summary

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

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Instructions

1. Cook the rice according to the instructions on the packet.
2. Cut the tofu into small pieces and fry with a little oil. Season with salt and pepper as needed.
3. Fry the bamboo shoots separately with a little oil for about 5 minutes.
4. 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.
5. Finally add the bamboo shoots and tofu.
6. 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.