Vegetables and tofu from the wok

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel and finely chop the garlic. Clean zucchini, peel carrots. Wash both and cut into slices. Cut out the stalk from the white cabbage. Wash cabbage and cut into fine strips.

2. 2

   Cut the tofu into cubes. Wash the coriander, dab dry, remove coarse stalks. Put some leaves aside for garnishing. Roughly chop the remaining leaves. Put something aside for garnishing. Heat oil in a wok.

3. 3

   Fry the zucchini, white cabbage, tofu and carrots over a high heat for about 5 minutes. Season with salt and pepper. Prepare rice in boiling salted water according to instructions on the packet. Wash and halve the chilli pepper, remove the seeds and chop finely.

4. 4

   Wash mung bean sprouts thoroughly and dab dry. Add garlic, sprouts and chilli to the vegetables and fry for 3-4 minutes. Remove the vegetables. Heat the frying pan again. Deglaze with stock and chili sauce and simmer for 2 minutes.

5. 5

   In the meantime, stir the starch with a little water until smooth. Thicken the sauce with it until slightly creamy, bring to the boil again. Add the vegetables and chopped coriander, stir and season to taste with salt, soy sauce and pepper. Drain the rice and arrange with the wok vegetables in preheated bowls.

6. 6

   Garnish vegetables with coriander leaves, rice with chopped coriander.

Nutrition Facts

KCAL
360 kcal

CARBS
53 g

FATS
10 g

PROTEINS
15 g