Wholefood stew with tofu dumplings

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Cook the rice in 1/2 litre salt water for about 30 minutes, drain and quench. Chop the cashew nuts and roast them until golden brown. Mix egg, breadcrumbs, cashews, tofu, spices and 1 teaspoon salt and stir until smooth.

2. 2

   Cut the chilli pepper open lengthwise, remove the seeds, chop the pepper into small pieces. Stir sesame oil and chilli pepper into the tofu mixture. Wash and clean the carrots and cut into fine sticks. Shiitake mushrooms

3. 3

   Cut mushrooms into quarters, melt fat in a high pot, sauté mushrooms in it and deglaze with 1 litre of water. Add stock cubes, bring to the boil and cook carrot sticks in the stock for 2 minutes. Cut off with two tablespoons of tofu dumplings and let them simmer in the hot broth.

4. 4

   Add the rice and heat it in the soup. Wash and clean the chives and cut into fine rolls. Arrange stew in soup plates, sprinkle alfalfa sprouts and chives over it and serve.