Sesame tofu corners on spring vegetables

Name: Sesame tofu corners on spring vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Wholemeal rice; 7-10 Tbsp Salt; 1 package (250 g) Tofu Nature; 1 Egg; 100 g Sesame; 2-3 TABLESPOONS Oil; 2 Kohlrabi (about 300 g each); 500 g Carrots; 50 g Radish sprouts; 1-2 TEASPOONS Vegetable and yeast broth (purely vegetarian); 1 TABLESPOON sauce thickener; 7-10 Tbsp Pepper; 1 Beet Cress; 7-10 Tbsp Chervil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Wholemeal rice
7-10 Tbsp Salt
1 package (250 g) Tofu Nature
1 Egg
100 g Sesame
2-3 TABLESPOONS Oil
2 Kohlrabi (about 300 g each)
500 g Carrots
50 g Radish sprouts
1-2 TEASPOONS Vegetable and yeast broth (purely vegetarian)
1 TABLESPOON sauce thickener
7-10 Tbsp Pepper
1 Beet Cress
7-10 Tbsp Chervil

Directions

1
Cook the rice in boiling salt water for about 20 minutes. In the meantime, drain the tofu and cut into 8 pieces. Turn in whisked egg and sesame one after the other. Shortly before serving, fry in hot oil for approx. 2 minutes, turning carefully. For the vegetables, peel and wash the kohlrabi and carrots and cut them into small pieces. Wash the sprouts, drain well. Bring 1/2 litre water to the boil.
2
Season with broth. Cook the vegetables for about 12 minutes. Stir in sauce thickener, bring to the boil again. Season with salt and pepper, stir in sprouts. Arrange rice, vegetables and tofu in portions. Cut off the cress and sprinkle over it. Serve garnished with chervil leaves