Colorful Veggie Bowl with Peanut Tofu

Colorful Veggie Bowl with Peanut Tofu

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Have some veggies left in the fridge that desperately need to be cooked? Then get your wok pan out and throw them in!

You will also need tofu for this dish. And I recommend you use the fresh tofu from an Asian supermarket. It is much better than the tofu you can buy in health stores or regular supermarkets. At least this is my opinion. Try it!

Since I don’t like to be in the kitchen for hours on weeknights, this is once again a dish which is on the table in almost no time.

Enjoy!

Love,

Veggie Bowl with Peanut Tofu
 
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Autor/Author:
Gang/Type: Main Dish
Ergibt/Yield: 2 Servings
Zutaten/Ingredients
For the veggies:
  • 1 tbsp oil
  • 1 small onion
  • 1 clove garlic
  • about 600 g (21 oz) veggies - bell pepper, zucchini, leek, carrot, celery, Brussels sprouts or else
  • salt
  • pepper

For the peanut tofu:
  • 1 block fresh tofu from the Asian supermarket (about 400 g - 14 oz)
  • 1 tbsp oil
  • 1 green onion
  • 1 clove garlic
  • 1 tbsp soy sauce
  • 2 tbsp peanut butter
  • 2 - 3 tbsp water
  • 3 tbsp peanuts, chopped
  • 1/2 tsp smoked paprika

Also:
  • Sriracha and cilantro - to taste
Zubereitung/Instructions
  1. Place the tofu between two kitchen towels and press with two or three heavy books for about 5 minutes (or as long as you cut the veggies). Then cube. Slice the green onion and press the garlic. In a small bowl mix peanut butter, soy sauce, water and paprika until smooth.

  2. Clean the veggies and chop or cube it. Finely chop the onion and press the garlic. Heat the oil in a big wok pan and sauté the onion in it until translucent. Then add the rest of the veggies and fry for about 7 minutes, stirring occasionally. Season to taste with salt and pepper.

  3. Heat the oil for the tofu in a pan and sauté the green onion and garlic in it. Then add the peanuts and the sauce. Stir well before adding the tofu and fry it for 3 minutes in the sauce.

  4. Arrange the veggies in two bowls and top with the tofu. Garnish with sriracha and cilantro, if you like.

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