Vegan Vegetable Tofu Pan with Peanut Butter Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet tofu, natural, diced
- 1 small onion (s), finely chopped
- 1 small clove (s) garlic, finely chopped
- 2 tablespoon soy sauce
- 4 tablespoon peanut butter, creamy
- 2 tablespoon sesame oil
- 1 head broccoli, cut into florets
- 1 bowl mushrooms, brown, sliced
- 2 tablespoon curry paste, red
- 1 cup soy cream (soy cream cuisine) or soy milk
- 2 cups rice or chopped potatoes, cooked
- 1 bag cashew nuts
Print Recipe
Pin Recipe Instructions
- Heat the sesame oil and fry the diced tofu on all sides until crispy brown. Just before the end of the roasting time, add the onions and garlic and fry. Then add the mushrooms and sweat everything together for about 5 minutes.
- Add the broccoli and soy cream (or soy milk). Then stir in the peanut butter and, depending on the heat you want, the curry paste. Add a dash of soy sauce and let everything simmer, season to taste.
- Either add the nuts to sprinkle in or fold in at the end. Rice can be served with it or cooked potatoes cut into bite-sized pieces.
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