Tofu Asparagus Stir‑Fry

Ingredients

• 150 g broccoli florets
• 150 g Thai asparagus
• 150 g green beans
• 150 g Frozen Peas
• 150 g sugar snap peas
• Salt
• 20 g ginger (1 piece)
• 1 Garlic clove
• 1 red chili pepper
• 4 tbsp sesame oil
• 2.5 tbsp soy sauce
• Pepper
• 500 g Tofu
• 20 g Sesame seeds (2 tbsp)

Instructions

1. 1.

   Wash and trim the vegetables as needed. Cook broccoli, asparagus, and beans in boiling salted water for 4 minutes. Add peas and cook together for another minute. Add sugar snap peas and simmer for an additional 3 minutes.

2. 2.

   Meanwhile, peel and finely chop ginger and garlic. Wash, trim, and dice the chili pepper.

3. 3.

   Stir the chili cubes with oil, garlic, ginger, and soy sauce; season with salt and pepper to taste.

4. 4.

   Drain the vegetables, rinse them in cold water, and let them drain well.

5. 5.

   Slice the tofu into 1 cm thick slabs, brush with the marinade, and sear each side for about 2 minutes in a hot non‑stick pan. Remove and cut into bite‑size cubes.

6. 6.

   Add the tofu, vegetables, and remaining marinade to the pan; warm through and serve on four plates. Sprinkle with sesame seeds.