Vegetable Stir-Fry with Tofu

Ingredients

• 500 g Tofu
• 1 Garlic clove
• 1 tsp freshly grated ginger
• 3 tbsp peanut oil
• 2 tbsp hoisin sauce
• 3 tbsp Soy sauce
• 250 g broccoli florets
• 250 g savoy cabbage
• 2 stalks celery
• 2 carrots
• 1 tsp curry powder
• Pepper

Instructions

1. 1.

   Cut the tofu into bite-sized pieces. Peel and finely chop the garlic. Mix ginger, 1-2 tbsp oil, 1-2 tbsp hoisin sauce, and 2-3 tbsp soy sauce; toss the tofu pieces in this mixture. Cover and refrigerate for about 30 minutes.

2. 2.

   Meanwhile, rinse the broccoli. Wash, trim, and slice the savoy cabbage into strips. Wash, trim, and cut celery into slices. Peel and chop the carrots into sticks.

3. 3.

   Remove the tofu from the marination and pat dry. In a wok, heat 1 tbsp hot oil and fry the tofu until golden brown; set aside. In the remaining oil, stir-fry the savoy cabbage with broccoli for 1-2 minutes. Add curry powder, a splash of water, and some of the marinade to deglaze. Let it simmer briefly. Add celery and carrots and cook together for another 2-3 minutes until vegetables are still slightly crisp. Return the tofu, season with soy sauce, hoisin sauce, and pepper.

4. 4.

   Serve over rice if desired.