Sesame tofu with sweet and sour vegetables

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean the leek, cut into fine rings, wash and drain. Halve the peppers, clean, wash and cut into bite-sized pieces. Clean the mushrooms, possibly wash and cut in half. Wash the cucumber, dab dry and cut slices all around with a peeler (leave out the core). Drain the pineapple and collect the juice. Cut pineapple rings into bite-sized pieces.

2. 2

   Cut the tofu into lozenges, first turn in cornflour and then in sesame seeds. Heat the oil in a pan. Fry the tofu in it until golden brown all around. Take it out and let it drip off on kitchen paper. Peel the garlic and press it through a garlic press directly into the hot frying fat. Sauté briefly. Add vegetables and pineapple and fry for about 10 minutes. In the meantime, rinse the bean sprouts with cold water and drain. Mix rice vinegar, soy sauce, ketchup, 75 ml pineapple juice and brown sugar well. Wash and halve the tomatoes. Drain the corn on the cobs and cut in half lengthwise. Deglaze the wok vegetables with the sauce.

3. 3

   Add vegetables and pineapple and fry for about 10 minutes. In the meantime, rinse the bean sprouts with cold water and drain. Mix rice vinegar, soy sauce, ketchup, 75 ml pineapple juice and brown sugar well. Wash and halve the tomatoes. Drain the corn on the cobs and cut in half lengthwise. Deglaze the wok vegetables with the sauce. Add the tomatoes, corn on the cob and bean sprouts. Garnish with a quartered baby pineapple

Nutrition Facts

KCAL
330 kcal

CARBS
35 g

FATS
14 g

PROTEINS
17 g