Stir-Fry with Tofu and Vegetables

Ingredients

• 250 g Basmati rice
• 1 l warm water
• 1 pinch salt
• 1 tsp butter
• 150 g sugar snap peas
• 1 onion
• 2 red bell peppers
• 2 green bell peppers
• 1 Zucchini
• 300 g Tofu
• peanut oil (for frying)
• Salt
• Pepper
• soy sauce
• 1 sprig fresh coriander

Instructions

1. 1.

   Place the rice with water and salt in a pot, bring to a boil, then simmer for about 8 minutes. Drain and let stand. In the same pot melt butter, add the rice back, stir, and let sit on the warm burner for about 5 minutes before serving into portions.

2. 2.

   Bring some water to a boil for the vegetables. Clean the sugar snap peas and blanch in boiling water for 1-2 minutes until firm, then shock in cold water and drain.

3. 3.

   Peel and finely dice the onion. Wash, clean, and cut the bell peppers and zucchini into about 1 cm cubes. Cut the tofu into even cubes as well.

4. 4.

   Heat a little oil in a wok pan, sauté the onions until translucent, push to the side. Lightly brown the peppers and zucchini, then push aside. Brown the tofu cubes all over until golden brown, add the snap peas, combine gently, reheat thoroughly, season with salt, pepper, soy sauce, and garnish with fresh coriander before serving.