Vegetable Stir-fry Vietnamese Style with Tofu and Curry Coconut Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 sachets rice
- olive oil
- 5 carrot (s)
- 1 large zucchini
- 1 large eggplant (s)
- 1 large onion (s)
- 1 pack smoked tofu
- Bean sprouts
- peanuts
- 1 can coconut milk
- Curry powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the rice. Chop the onion and fry in olive oil. Cut the carrots and zucchini into strips and dice the aubergine. Add to the onions and fry them, add bean sprouts and peanuts if you like.
- When the onions are translucent and the vegetables are crispy, add the coconut milk, season with plenty of curry, salt and pepper and simmer on a low heat. Fry the smoked tofu in an extra pan until crispy.
- The cooked rice can be added to the pan with the vegetables and stirred. Or you put the rice immediately on the plate and then the vegetables with the coconut curry sauce on top. At the end, sprinkle the crispy tofu cubes over the food.
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