Tofu Vegetable Stir-Fry

Ingredients

• 400 g Tofu
• 2 Spring Onions
• 2 red bell peppers
• 300 g broccolini
• 150 g Mushrooms
• 1 piece ginger (20 g)
• 1 handful Coriander
• 2 tbsp Rapeseed oil
• 1 tbsp tamari (gluten-free soy sauce)
• Pepper
• 1 tbsp lime juice
• 2 tbsp sesame seeds (15 g)

Instructions

1. 1.

   Wrap tofu in kitchen paper and gently squeeze to remove excess liquid. Clean, wash, and slice spring onions into thin rings. Wash, halve, deseed, and cut bell peppers into strips. Clean, wash, and break broccolini into small florets. Clean mushrooms and slice. Peel ginger and grate finely. Rinse coriander, shake dry, and roughly chop.

2. 2.

   Heat oil in a wok or large pan. Fry tofu cubes over medium to high heat for 5–7 minutes until golden brown. Remove and set aside.

3. 3.

   In the remaining oil, stir-fry bell peppers, broccolini, and mushrooms over medium to high heat for 4–5 minutes, stirring, until vegetables are firm yet crisp.

4. 4.

   Add ginger and spring onions, stir-frying for 30 seconds. Deglaze with tamari, season with pepper, and return tofu. Mix well and sauté over medium heat for 1–2 minutes.

5. 5.

   Season the stir-fry with lime juice and fold in coriander. Plate and sprinkle sesame seeds on top.