Diced sesame tofu on vegetable curry

Name: Diced sesame tofu on vegetable curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Tofu (soy quark); 7-10 Tbsp salt, pepper, approx. 2 tsp curry; 7-10 Tbsp Flour; 7-10 Tbsp + Plus one. Tbsp. flour; 1 Egg; 75-100 g Sesame; 200 g Sweet peas; 7-10 Tbsp or frozen peas; 1 cauliflower; 2 TEASPOONS Vegetable broth (instant); 1 medium onion; 1 tablespoon (20 g) butter/margarine; 1/8 l Milk; 2 TABLESPOONS Oil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Tofu (soy quark)
7-10 Tbsp salt, pepper, approx. 2 tsp curry
7-10 Tbsp Flour
7-10 Tbsp + Plus one. Tbsp. flour
1 Egg
75-100 g Sesame
200 g Sweet peas
7-10 Tbsp or frozen peas
1 cauliflower
2 TEASPOONS Vegetable broth (instant)
1 medium onion
1 tablespoon (20 g) butter/margarine
1/8 l Milk
2 TABLESPOONS Oil

Directions

1
Cut the tofu into cubes. Season with salt and pepper. Turn the tofu first in the flour, then in the whisked egg and finally in the sesame. Press the sesame seeds a little
2
Clean and wash the sugar snap peas. Clean and wash the cauliflower and cut it into small florets. Boil 1/2 l water, stir in broth. Cover the cauliflower and cook for about 10 minutes. Add sugar snap peas after about 6 minutes and cook. Then drain the vegetables and collect the vegetable water
3
Peel and finely chop the onion. Steam in hot fat until translucent. One go. Sprinkle with flour and curry and sauté. Stir in vegetable water and milk. Bring to the boil and simmer for about 5 minutes. Season sauce with salt and pepper
4
In the meantime, fry the tofu in hot oil in a coated pan for about 6 minutes until golden brown. Heat the vegetables in the sauce. Arrange everything. Goes well with rice