Asian Broccoli Plate with Tofu

Name: Asian Broccoli Plate with Tofu
Total time: 30 min
Yield: 4
Cuisine: Asian, Chinese
Ingredients: 2 zucchini; 2.75 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; 1.667 cups white Tofu (cubed)

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

Ingredients

for

servings

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)

How healthy are the main ingredients?

Tofu Broccoli Sesame seeds soy sauce zucchini lemon

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Preparation steps

Wash, peel and halve the courgettes and cut into long sticks. Blanch for 2 minutes in boiling, salted water. Drain thoroughly.

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.

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.

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.