Tofu Vegetable Stir‑Fry

Ingredients

• 400 g Tofu
• 1 Garlic clove
• 0.5 chili pepper
• soy sauce
• 4 tbsp peanut oil
• 0.5 tsp Sugar
• Worcestershire sauce
• 3 cm ginger
• 1 red bell pepper
• 4 Carrots
• 200 g snow peas
• 1 yellow zucchini
• 150 g bamboo shoots in glass (sliced)
• 100 ml Vegetable broth
• 1 handful herbs (e.g., cilantro, parsley, dill)
• 1 tbsp Sesame seeds
• Pepper

Instructions

1. 1.

   Drain the tofu and cut into cubes. Peel the garlic and press it into a bowl. With gloves halve the chili pepper lengthwise, remove the seeds, slice the flesh into thin strips and add to the garlic. Add 2‑3 tbsp soy sauce, 1 tbsp peanut oil, sugar and a few dashes of Worcestershire sauce; stir well. Place the tofu in the mixture and marinate for about 15 minutes.

2. 2.

   Peel the ginger and cut into fine sticks. Wash the bell pepper, halve it, remove seeds and white membranes, then cut into large cubes. Peel carrots and slice them about ½ cm thick. Wash and trim snow peas. Wash, trim, halve and slice the zucchini. Drain the bamboo shoots and let them drip dry.

3. 3.

   Heat the remaining oil in a large pan. Sauté ginger, bell pepper pieces, carrots and snow peas for 2‑3 minutes while stirring. Add vegetable broth and steam uncovered for about 10 minutes until the liquid has almost evaporated. Then add zucchini, tofu and bamboo shoots. Cover the pan and cook for another 5 minutes.

4. 4.

   Meanwhile wash herbs and finely chop them. Add sesame seeds to the pan and season everything with soy sauce, Worcestershire sauce and pepper.

5. 5.

   Serve with basmati rice.