Turkey‑Tofu Sauté "Benjamin"

Ingredients

• 150 g turkey breast fillet
• 100 g tofu
• 1 tbsp Rapeseed Oil
• Salt
• Pepper
• a pinch ground ginger
• 150 g apricots
• 160 g tomatoes (2 tomatoes)
• 200 g red bell pepper (1 pepper)
• 1 small orange
• 50 g onions (1 onion)
• 15 g Butter (1 tbsp)
• 100 ml carrot juice (≈6 Tbsp)
• 0.5 bunch coriander
• 300 ml poultry broth

Instructions

1. 1.

   Rinse the turkey fillet, pat dry and cut with the tofu into strips about 2 cm long.

2. 2.

   Heat rapeseed oil in a wok or deep pan. Stir‑fry the turkey and tofu strips for 4 minutes over high heat, seasoning with salt, pepper and ginger.

3. 3.

   Wash apricots and tomatoes, briefly blanch them in boiling water, then cool and peel each.

4. 4.

   Halve the apricots, pit them and dice finely. Quarter the tomatoes, remove seeds and dice finely as well.

5. 5.

   Halve the bell pepper, deseed, wash and cube it.

6. 6.

   Halve the orange and squeeze out 2 Tbsp of juice.

7. 7.

   Peel the onion and roughly dice it. Melt butter in a pot and sauté the onions until translucent.

8. 8.

   Add apricots, tomatoes, bell pepper, carrot juice and orange juice. Simmer over low heat for 10‑12 minutes.

9. 9.

   Meanwhile wash coriander, shake dry, pluck leaves, finely chop and add to the vegetables.

10. 10.

    Pour in the broth, remove from heat and puree with a stick blender or countertop blender until smooth.

11. 11.

    Pour the pureed vegetable sauce over the sauté, bring to a boil and simmer for 10 minutes. Season with salt and pepper, garnish with coriander leaves if desired, and serve (e.g., with spiral noodles or rice).