Asian Broccoli Plate with Tofu
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Zucchini
- 2 ¾ cups Snap pea
- 3.333 cups Broccoli
- 2 Tbsps Sesame seeds
- 1 bunch scallions
- 3 Tbsps vegetable oil (for frying)
- 1 Tbsp vegetable oil (for the sauce)
- 3 Tbsps light soy sauce
- lemons (juiced)
- salt
- 1 ⅔ cups white Tofu (cubed)
Preparation steps
1.
Wash, peel and halve the courgettes and cut into long sticks. Blanch for 2 minutes in boiling, salted water. Drain thoroughly.
2.
Wash the mangetout and blanch for 4 minutes in boiling, salted water. Drain. Divide the broccoli into florets and blanch for 3 minutes in boiling, salted water. Drain.
3.
Wash and trim the spring onions, cut in half lengthwise and blanch for 2 minutes in boiling, salted water. Drain. Heat the oil in a frying pan and stir-fry the vegetables for 1 minute, one after the other.
4.
Arrange the vegetables and cubed tofu on plates. Mix together the oil, soy sauce, lemon juice and a little salt and drizzle over the vegetables. Sprinkle with sesame seeds.
