Vegetable stir-fry with Tofu

In four minutes until done: Broccoli with beans, peppers and shiitake mushrooms. For the Asian spice, ginger, coriander and toasted sesame oil are responsible.

Ingredients for 4 servings
• 200 g broccoli
• 200 g green beans
• 150 g red peppers
• 100 g cherry tomatoes
• 100 g mung bean sprouts
•2 cloves of garlic
• 10 g fresh ginger
• 4 shallots
• 300 grams of tofu
• 200 g shiitake mushrooms (alternatively mushrooms)
• 5 tbsp. Sunflower oil
• 1 tsp toasted sesame oil
• 1 dried chili pepper
• 1-1/2 tbsp. Batch Siu- sauce (Chinese BBQ sauce, available in the Asia-store or on the Internet)
• 3 tablespoons dry sherry
• 4 tablespoons soy sauce
• 1 pinch of sugar
• 1 tablespoon pepper cornstarch
• 6 stalks coriander leaves

Time: 35 min


Preparation

1. Clean, wash and cut into small florets 1 broccoli. Clean, wash and cut into approximately 5 mm pieces beans. Peppers into quarters, remove seeds and brush, then wash and cut into strips. Wash and halve the cherry tomatoes. Sprouts rinse and drain in a colander. Garlic, finely chop. Ginger, peel and finely chop. Cut shallots into strips. Tofu medium chop finely. Clean mushrooms, remove the stems and chop also medium-fine.


2. Heat 3 tbsp. sunflower oil with the sesame oil in a wok. Garlic, ginger and shallot stew in it until golden brown. Beans and chili and cook for 2 minutes, add stirring. Broccoli and sauté admit. Add tomatoes and mix. Char Siu sauce admit deglaze with sherry and 100 ml of water and 2 tablespoons soy sauce fill. Cover and cook for 2-3 minutes over medium heat.

3. Meanwhile, heat the remaining oil in a frying pan and fry the mushrooms 1 minutes sharp. Tofu admit and cook 2 minutes. Sugar and remaining soy sauce and add stir fry in 1 minute to end. Season with pepper and keep warm.

4. Add the sprouts vegetables. Stir in the dissolved cornstarch in a little cold water and boil open until the starch binds. Serve with plucked coriander leaves and the tofu mushroom mixture sprinkled. These jasmine rice fits.

Additional tips for preparation
Because the brief cooking in a wok or frying pan there is no time, strong boil down sauces, can use cornstarch to bind. Fry always in portions over high heat in a little oil. You are too many ingredients at one time into it, the temperature drops, and the vegetables gets so no roast aromas. Drinks Tip: Wine can, tea must! In China applies: no food without tea. Tea is simply a must. Even if the guests ordered wine, beer or liquor, there's also a pot of tea it. Is drunk the tea, the lid is flipped and the tea leaves are again infused with water. You can choose between different green teas - with or without flowers: tea is flavored for example with jasmine. Who in the evening green tea is too stimulating, can fall back on pure flowers, for example, chrysanthemums: The soft, aromatic tea is an excellent fit to eat.

Nutritional information per serving: 325 kcal
• 17 g protein
• 18 g fat
• 21 g carbohydrates