Healthy
Vegetable and tofu wok
A quick stir-fry of crunchy vegetables and tofu with an oriental touch.
VegetarianVeganGluten-free
Ingredients
- 200 g firm tofu, diced
- 1 red bell pepper in strips
- 1 carrot julienned
- 100 g broccoli florets
- 100 g snow peas
- 2 tablespoons gluten-free soy sauce
- 1 teaspoon grated ginger
- 1 clove of garlic
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
Step-by-step
Using a different robot? Switch it here:
- Put the garlic and the ginger in the mixing bowl and chop 3 sec/speed 5.
- Add the sesame oil and saute 2 min/120°C/speed 1.
- Add the tofu and saute 4 min/120°C/reverse/spoon speed.
- Add the bell pepper, the carrot, the broccoli and the snow peas.
- Stir-fry 8 min/120°C/reverse/spoon speed so they stay al dente.
- Pour in the soy sauce and mix 2 min/100°C/reverse/spoon speed.
- Serve right away sprinkled with sesame seeds.
Tips
- Use reverse so the vegetables do not break.
- Nutritional note: the tofu provides plant protein and the vegetables vitamins and fiber.
- Do not overcook to keep the crunchy bite.
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