Tofu with Stir-fried Vegetables and Rice

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Tofu with Stir-fried Vegetables and Rice
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50 min.


400 grams Tofu
3 tablespoons soy sauce
lemon juice
2 tablespoons sesame oil
200 grams carrots
150 grams Fennel
150 grams Broccoli
120 grams Snow peas
150 grams shiitake mushrooms
120 grams soybean sprout
125 milliliters Vegetable broth
1 garlic
5 grams ginger
1 chile pepper
1 tablespoon fennel fronds
1 tablespoon sesame oil
For the rice
250 grams Basmati rice
½ liter water
How healthy are the main ingredients?
TofuBasmati ricecarrotFennelBroccolishiitake mushroom

Preparation steps


For the rice: Rinse the rice in cold water, then soak in a bowl with cold water, covered, for 30 minutes. Strain and drain. Boil a pot of salted water. Reduce the heat and let the rice simmer for 15 minutes until the liquid has been absorbed.


Cut tofu into 1.5 cm cubes (approximately 1/2 inch), mix with soy sauce and lemon juice and marinate for about 30 minutes. Rinse and peel the vegetables. Cut carrots into sticks, the fennel into strips, the broccoli into florets and halve the snow peas. Cut the mushrooms into small pieces. Rinse the sprouts, peel the garlic and ginger and finely dice all. Cut the chilli in half lengthwise, remove the stalk, seeds and partitions and dice the flesh finely. Heat the oil in a wok or pan and fry the carrots, broccoli, fennel, snow peas and mushrooms over medium heat for 3-4 minutes while stirring. Add the sprouts, garlic, ginger and chilli and cook briefly. Add the broth, season with salt and pepper and simmer for 5-8 minutes over low heat. Sprinkle with the chopped fennel leaves.


Allow the tofu to drain and pour the marinade into the vegetables. Cook the tofu in heated oil on all sides until crispy. Arrange the tofu on top of the vegetables to serve with the rice.