Colorful Vegetables with Tofu
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g tofu
- 2 cloves garlic
- 60 g sprin onion (s)
- 125 ml vegetable stock
- 6 tablespoon soy sauce, light
- 250 g broccoli
- 150 g red pepper (s)
- 150 g bell pepper (s), yellow
- 1 chilli pepper (s), green, fresh
- 3 tablespoon vegetable oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the tofu into small cubes. Peel and chop the garlic and mix well. Cut the spring onions into thin rings and sprinkle over the tofu cubes. Pour in the vegetable stock and soy sauce and let it steep in the refrigerator for about 1 hour.
- Divide the broccoli into small florets and cut the thick stalks into small slices. Quarter the peppers lengthways and cut the quarters crosswise into narrow strips. Slit the chili pepper lengthways and cut the pulp into fine rings.
- Heat the oil in the wok and briefly fry the chilli in it. Remove the tofu cubes from the marinade, drain and fry in the wok until golden brown. Then remove and drain on kitchen paper.
- Fry the peppers and broccoli in the wok for about 3 minutes while stirring. Salt and pepper to taste. Pour in the tofu marinade with the onions and bring to the boil. Then steam everything for 3 minutes over medium heat. Add the tofu cubes again and continue to cook for about 2 minutes, stirring constantly. Season to taste with salt and pepper.
- Rice or Chinese noodles go well with it.
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