Summary

Ingredients

• 200 g tofu, firm
• 2 tablespoon soy sauce
• 1 tablespoon rapeseed oil
• 1 medium zucchini
• 2 red pepper (s)
• 1 onion (s)
• 0.5 tablespoon ½ curry paste, red
• 50 ml milk, or vegetable milk
• ml water
• salt and pepper
• Paprika powder
• Garam Masala
• soy sauce

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Instructions

1. First cut the tofu into small cubes of about 1 x 1 cm and place in a bowl. Pour the soy sauce over it and mix well. Set aside and let steep for about 20 minutes.
2. Peel the zucchini as desired, cut into thin slices and the peppers into thin strips. Cut the onion into slightly larger pieces.
3. Heat the oil in a wok or large pan. Put the curry paste in the hot oil; half a tablespoon is slightly spicy, the amount can be adjusted as desired. Add the onions and stir-fry. This takes about 2 minutes.
4. Put the tofu with the soy sauce in the pan and fry until it is hot. Stir more often so that the tofu doesn`t stick. When it is well seared, add the remaining vegetables and stir-fry for another 3 minutes.
5. Then add the milk and, if necessary, water.
6. Season to taste with pepper, garam masala, paprika powder and possibly soy sauce. Add salt if needed. The soy sauce itself is quite salty, so be careful.
7. The dish can be eaten well as a low-carbohydrate dinner without a side dish or a salad. Basmati rice also goes well with it.