Steamed Vegetables and Brattofu
Steamed vegetables and Brattofu is a recipe with fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 Carrots
- 8 baby pak choi
- 20 g Ginger
- 100 ml Vegetable broth
- 2 tbsp sweet chili sauce
- 2 tbsp rice wine
- 1 Lime (juice)
- 1 Shallot
- 4 tbsp soy oil
- 80 ml teriyaki sauce
- 600 g tofu
- 3 tbsp chickpea flour
Instructions
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1.
Peel the carrots and quarter them lengthwise. Wash the pak choi, halve it, and place in a steamer basket. Peel the ginger and dice finely. Sprinkle over the pak choi and steam in a covered pot for 5-6 minutes.
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2.
Heat the vegetable broth, stir in the chili sauce, rice wine, and lime juice. Transfer the finished pak choi to a bowl, drizzle with the broth, cover, and let it rest.
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3.
Peel the shallot, dice finely, and sauté in 1 tbsp hot oil. Deglaze with teriyaki sauce and reduce slightly, then remove from heat.
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4.
Slice the tofu and coat with chickpea flour. Heat 1 tbsp oil in a wok and stir‑fry the carrots for 3-4 minutes until crisp‑tender. Remove and add to the pak choi. Reheat the remaining oil in the wok and pan‑fry the tofu on both sides until lightly browned. Plate over the vegetables and drizzle with teriyaki sauce before serving.
