Wok vegetables with tofu

Name: Wok vegetables with tofu
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Tofu Nature; 2 small chilies; 2 Garlic cloves; 4 TABLESPOONS Soy sauce; 1 TABLESPOON liquid honey; 1 glass (212 ml) Corn Veal; 100 g Bean sprouts; 1 Aubergine; 2 red onions; 4 TABLESPOONS Sunflower oil; 250 g frozen snap peas; 7-10 Tbsp ground cilantro

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Tofu Nature
2 small chilies
2 Garlic cloves
4 TABLESPOONS Soy sauce
1 TABLESPOON liquid honey
1 glass (212 ml) Corn Veal
100 g Bean sprouts
1 Aubergine
2 red onions
4 TABLESPOONS Sunflower oil
250 g frozen snap peas
7-10 Tbsp ground cilantro

Directions

1
Cut the tofu into cubes. Clean the chilli and cut into rings. Peel garlic and cut into slices. Mix soy sauce, honey, garlic and chili. Marinate the tofu in it.
2
Chill for at least 1 hour. Drain the corn on the veal and cut it in half lengthwise. Wash the sprouts. Clean the aubergine and cut into slices of about 1 cm thick. Peel and slice the onions. Heat 2 tablespoons of oil in a wok or frying pan. Fry the aubergines, sugar snap peas and onions for about 8 minutes while turning. After 4 minutes add the tofu with the marinade. Add sprouts 1 minute before the end of cooking time.
3
Peel and slice the onions. Heat 2 tablespoons of oil in a wok or frying pan. Fry the aubergines, sugar snap peas and onions for about 8 minutes while turning. After 4 minutes add the tofu with the marinade. Add sprouts 1 minute before the end of cooking time. Season to taste with coriander
4
waiting time 45 minutes