Asian wok vegetables with tofu

Ingredients for 2 servings:

• 200 g tofu, diced
• 2 carrots, cut into thin strips
• 1 onion(s), cut into fine strips
• 1 bunch of spring onions, finely sliced
• 4 m.-large mushrooms or chanterelles
• 2 cloves garlic, finely chopped
• Bean sprouts, half a handful
• 2 cm ginger, fresh, finely chopped
• 1 tbsp sesame oil
• 2 tbsp oil (peanut oil or rapeseed oil)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• Black pepper, coarsely ground
• 1 tsp cayenne pepper, or fresh chili pepper chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

simple, quick and healthy

Cut the carrots and onions into thin strips, the spring onions and mushrooms into thin rings or slices, and finely chop the garlic cloves and ginger. Fry the diced tofu in a little sesame oil in a wok until browned, then set aside to keep warm. Heat 2 tablespoons of peanut oil in a wok and quickly stir-fry the vegetables and mushrooms for about 3 minutes over high heat. Reduce the heat slightly, add the soy sauce and oyster sauce, and season with pepper and cayenne pepper. Now add the fresh bean sprouts, mix in, and cook briefly for another 1 minute. Then add the tofu and stir everything gently once more, and you’re done. Serve immediately with basmati rice. Variation: instead of rice, you can also add previously cooked glass noodles directly to the finished vegetable stir-fry, mix in, and serve as is.