Fried tofu on bell pepper-sprouts-vegetables

Name: Fried tofu on bell pepper-sprouts-vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 120 g Long grain rice; 7-10 Tbsp Salt; 2 red peppers; 300 g Carrots; 250 g Mung bean seedlings; 1 TABLESPOON Oil; 1 package (200 g) Tofu-Roll fine spiced; 100 ml Vegetable broth (instant); 150 g asian sweet-sour sauce; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

120 g Long grain rice
7-10 Tbsp Salt
2 red peppers
300 g Carrots
250 g Mung bean seedlings
1 TABLESPOON Oil
1 package (200 g) Tofu-Roll fine spiced
100 ml Vegetable broth (instant)
150 g asian sweet-sour sauce
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Parsley

Directions

1
Prepare rice in boiling salted water according to package instructions. Quarter the peppers, clean, wash and cut into strips. Peel and wash carrots and cut into fine strips. Rinse sprouts and drain. Heat the oil in a large, coated pan. Brown the peppers and carrots in it for about 5 minutes, remove.
2
Remove the tofu sausage from the skin and cut into thick, diagonal slices and fry in the frying fat for approx. 3 minutes. Add the paprika, carrots and sprouts. Add vegetable stock and sweet-sour sauce, stir in and season with salt and pepper. Arrange tofu with paprika sprouts vegetables on plates and garnish with parsley. Add rice