Fried Tofu with Carrots, Broccoli and Sugar Snap Peas

Ingredients

• 300 g carrots
• 1 stalk leek
• 200 g broccoli
• 150 g sugar snap peas
• 2 beef tomatoes
• Salt
• Pepper (freshly ground)
• 6 tbsp soy oil
• 125 ml Vegetable broth
• 600 g tofu
• 2 Garlic cloves
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Clean the vegetables, peel if necessary and wash. Slice carrots and leek into rounds, cut broccoli into florets, and quarter tomatoes after blanching, peeling, de‑seeding and dicing.

2. 2.

   Blanch broccoli and sugar snap peas in boiling salted water for 3–4 minutes, shock in ice water, then drain well.

3. 3.

   Heat 4 tbsp oil in a pan or wok and stir‑fry the vegetables (except tomatoes and sugar snap peas) until just tender. Add vegetable broth and season with salt and pepper.

4. 4.

   Cut tofu into cubes. Heat remaining oil and fry tofu cubes until golden brown. Remove garlic cloves, squeeze their juice into the pan.

5. 5.

   Combine vegetables with tofu cubes, warm through, taste and serve sprinkled with parsley.