Summary

Ingredients

• ml 1,500 vegetable stock
• 100 g tofu, smoked, finely diced
• 2 tablespoons oil
• 2 clove (s) garlic, finely chopped
• 200 g carrot (s), very thin slices
• 150 g mushrooms, very thin slices
• 1 bunch spring onions, thin rings
• 3 tablespoon wine, white
• 3 tablespoon soy sauce
• 1 pinch ginger, ground
• 1 teaspoon syrup (agave syrup)
• 1 pinch chili powder
• 1 pinch lemon (s) - zest, grated

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Instructions

1. Heat the oil and fry the tofu until brown. Add the garlic and fry briefly. Add the carrots, mushrooms and spring onions and stir-fry for 2-3 minutes. Add the vegetables to the boiling vegetable broth. Season to taste with wine, soy sauce, agave syrup and spices.