Summary

Ingredients

• 200 g tofu
• 2 shallot (s)
• 1 clove garlic
• 10 g iner, fresh
• 1 red pepper (s)
• 1 chicory
• 5 tablespoon teriyaki sauce
• 3 tablespoon oil
• 1 teaspoon sugar, brown
• 150 ml vegetable stock
• 1 teaspoon lime zest, finely grated, organic
• 2 dashes lime juice
• salt and pepper
• 0.5 ½ bunch coriander greens
• 2 tablespoon peanuts, roasted

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Instructions

1. Cut the tofu into approx. 1 cm thick slices, then cut into strips. Mix with 5 tablespoon teriyaki sauce. Set aside covered.
2. Cut shallots into half rings. Chop the garlic clove and ginger into small pieces. Clean, core and quarter the pepper. Cut the quarters lengthways into 1 cm wide strips. Clean the chicory and cut across into 2 cm wide strips.
3. Heat 2 tablespoons of oil in a pan. Take the tofu out of the marinade and fry it in the hot oil until golden brown and then remove it from the pan. Pour 1 tablespoon of oil into the pan, fry the shallots, ginger and garlic for 2 minutes. Add paprika and fry for another 2 minutes. Caramelize with 1 teaspoon brown sugar.
4. Fold in the chicory and tofu. Add 150 ml vegetable stock and the tofu marinade and bring to the boil together. Add 1 teaspoon of finely grated organic lime zest. Season to taste with 1 - 2 squirts of lime juice, salt and pepper. Sprinkle with the leaves of 1/2 bunch of coriander greens and 2 tablespoons of roasted peanuts.