Chinese cabbage tofu pan (diet)

Name: Chinese cabbage tofu pan (diet)
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 2 stem(s) Parsley; 100 g Tofu; 3 TABLESPOONS Oil; 10 g Cashew nuts; 100 g Chinese cabbage; 1/2 Sweet pepper; 2 Carrots; 50 g Oyster mushrooms; 1 TEASPOON Lime juice; 1 TABLESPOON Chili sauce; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

2 stem(s) Parsley
100 g Tofu
3 TABLESPOONS Oil
10 g Cashew nuts
100 g Chinese cabbage
1/2 Sweet pepper
2 Carrots
50 g Oyster mushrooms
1 TEASPOON Lime juice
1 TABLESPOON Chili sauce
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Parsley

Directions

1
Wash parsley, dab dry and chop. Cut the tofu into cubes and place in oil and chopped parsley. Roast the cashew nuts in a pan without fat, remove. Wash the Chinese cabbage, cut out the stalk, clean and wash the peppers.
2
Cut Chinese cabbage leaves and paprika into strips. Peel and wash the carrots and cut them diagonally into strips. Clean oyster mushrooms, cut large mushrooms in half. Drain the tofu cubes, fry in a pan while turning for 4-5 minutes, remove.
3
Fry the carrot strips in the frying fat for about 2 minutes, add the bell pepper and Chinese cabbage and fry for another 3 minutes, add the oyster mushrooms to the vegetables and cook for another 2 minutes. Season vegetables with lime juice, chili sauce, salt and pepper.
4
Add the diced tofu and cashew nuts to the pan and warm up again. Garnish the Chinese cabbage tofu pan with parsley.