Vegetables and tofu with wok noodles in coconut milk

Ingredients for 4 servings:

• 1 package of egg-free wok noodles (250 g)
• 1 can coconut milk, 400 ml
• 200 g smoked tofu
• 2 handfuls of broccoli florets
• 2 handfuls of green beans
• 2 m.-large carrot(s)
• 2 large mini bell peppers, red and yellow
• 1 onion(s), red
• 2 cloves garlic
• e.g. soy sauce
• n. B. Salt
• e.g. cayenne pepper
• e.g. Paprika powder, sweet and hot
• e.g. turmeric powder
• e.g. celery salt
• e.g. coconut oil or peanut oil
• dash of vegetable broth
• 1 tbsp sesame paste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan, simple and delicious

Peel the carrots and cut into small pieces. Deseed and dice the bell peppers. Squeeze the smoked tofu lightly with a paper towel (to release any moisture), then dice. Peel and finely chop the onions and garlic. Heat the oil in a wok, add the smoked tofu, and fry until crispy, then deglaze with a dash of soy sauce. Remove the crispy smoked tofu and set aside. Briefly fry the onions and garlic in the wok with a little oil, then deglaze with a dash of soy sauce. Add the carrots and stir-fry. When the carrots have softened a little, add the bell peppers and another dash of soy sauce, and continue frying. Next, add the broccoli florets and green beans. Season the vegetables well. Then add the coconut milk and heat through. Optionally, add a tablespoon of sesame paste and a dash of vegetable stock. When the coconut milk is hot, add the wok noodles and cook, stirring, until softened. Finally, add the tofu cubes and stir everything thoroughly again, adjusting seasoning to taste if necessary. Serve in a wok and enjoy.