Tofu and Mixed Vegetable Stir-Fry
Ingredients
for 4 servings
500 grams smoked tofu
1 zucchini
200 grams mung bean sprouts
150 grams snow peas
salt
250 grams Chinese or green cabbage
2 red bell pepper
cilantro
2 tbsps peanut oil
2 tbsps unsalted peanuts (about 30 g)
pepper
3 tbsps light soy sauce
Preparation steps
Cut the tofu into bite-size cubes. Rinse and trim the zucchini, cut in half lengthwise, remove the seeds and cut into thin slices.
Rinse the mung bean sprouts with hot water and drain. Rinse, trim and blanch the snow peas for 2 minutes in boiling salted water. Cool in an ice water bath and drain well.
Rinse the cabbage, trim and cut into bite-size pieces. Rinse the peppers, cut in half, remove the seeds and cut into narrow strips. Rinse the cilantro, shake dry and pluck off the leaves.
Heat the peanut oil in a wok. Fry the peanuts until golden brown on medium heat. Remove from the wok and set aside. Put the tofu cubes in the wok, sauté until golden brown and season with salt and pepper. Remove from the wok.
Place the vegetables in the wok. Fry for 5-7 minutes. Add the tofu and peanuts and season with soy sauce and pepper.
To serve, arrange the tofu and vegetables in 4 bowls and sprinkle with cilantro.
