Tofu Vegetable Pan with Coconut Milk
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g tofu
- 1 leek
- 1 bell pepper (s), yellow
- 5 medium carrot (s)
- 1 onion (s)
- 1 can coconut milk (400 ml)
- 1 tablespoon, leveled curry powder
- 1 teaspoon, heaped vegetable broth
- 8 tablespoon soy sauce
- some chilli flakes
- 3 tablespoon olive oil
- Basmati
Print Recipe
Pin Recipe Instructions
- The tofu should be marinated about 30 minutes beforehand. To do this, cut the tofu into small cubes and marinate in a bowl with curry powder, soy sauce and about 100 ml coconut milk (shake this well beforehand). In the meantime, I always prepare the vegetables and cook the basmati rice.
- Clean and wash the leeks and remove any dirt and sand, if necessary, and then cut them into fine rings. Chop the onion very finely. Peel the carrots and either cut into fine strips or roughly grate. I usually grate the carrots in the food processor, it works faster. Wash the peppers, remove the seeds and inner skins and cut into thin strips.
- Put the olive oil in the hot pan and sweat the onion briefly. Remove the tofu cubes from the marinade, add to the onions and fry briefly. Set the marinade aside.
- Now add the carrots and bell peppers and stir-fry for about 2 - 3 minutes. Finally add the leek rings and then deglaze with the marinade and the remaining coconut milk. Season with vegetable stock and chilli flakes and let everything simmer for another 5 minutes.
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