Tofu with Vegetables

Ingredients

• 100 g small shallots
• 150 g oyster mushrooms
• 100 g Sugar snap peas
• 80 g Mung bean sprouts
• 100 g corn kernels (canned)
• 2 Garlic cloves
• 20 g ginger (1 piece)
• 200 g smoked firm tofu
• 3 tbsp Sesame oil
• 3 tbsp Lime juice
• 3 tbsp light soy sauce
• 5 tbsp vegetable broth

Instructions

1. 1.

   Peel the shallots and halve them according to size. Clean the oyster mushrooms, trim, and cut into bite‑sized pieces.

2. 2.

   Wash the sugar snap peas, trim, and halve them. Place sprouts in a sieve and pour boiling water over them, then drain. Drain the mini corn kernels and cut into pieces. Peel and chop garlic and ginger.

3. 3.

   Drain the tofu, pat dry, and slice into strips.

4. 4.

   Heat sesame oil in a pan or wok. Sauté the tofu over high heat for 1–2 minutes. Remove and keep warm.

5. 5.

   Add the corn to the pan and stir‑fry over high heat for 2–3 minutes until lightly crisp. Add shallots, mushrooms, ginger, garlic and cook for 2 more minutes while stirring. Stir in lime juice, soy sauce and vegetable broth, then bring to a boil.

6. 6.

   Stir in sugar snap peas and sprouts. Return the tofu to the pan, reheat briefly, and serve immediately.