Marinated tofu with pumpkin vegetables

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel and finely chop the ginger. Wash the coriander, shake dry and chop the upper third coarsely, except for 4 stems. Wash the chilli, remove the stalk and cut the pod into thin rings. Wash the lime and cut 1/2 lime into slices. Halve the tofu. Put the sesame oil, ginger, chilli rings, tofu and lime slices in a bowl and leave to stand for about 1 hour, turning occasionally

2. 2

   Clean the mushrooms, wash them and cut them into thick slices. Clean the leek, cut the upper third lengthwise and wash. Cut leek into rings. Wash the pumpkin, remove seeds and cut the flesh into very thin slices

3. 3

   Heat oil in a wok. Fry the pumpkin slices and mushrooms for about 8 minutes while tossing. Heat up a coated pan. Remove the tofu from the marinade and fry on a medium heat for approx. 4 minutes, turning over. Add the leek to the vegetables and fry for another 2 minutes. Add 3-4 tablespoons of water and chilli sauce and heat everything up for 2-3 minutes. Finally add chopped coriander. Season to taste with soy sauce, pepper and chilli sauce

4. 4

   Add the marinade to the tofu at the end. Take out, cut the tofu into slices. Arrange 1/2 each tofu and vegetables on plates and garnish with coriander and chilli. Pour the marinade from the pan over the tofu

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
240 kcal

CARBS
12 g

FATS
13 g

PROTEINS
19 g