Vegetable stir-fry with marinated tofu and peanut sauce

Ingredients for 2 servings:

• 200g tofu
• ½ lime(s)
• 6 tbsp soy sauce
• 1 tbsp peanut butter
• 300 g peas, frozen
• 250 g green beans, frozen
• 3 carrots
• 1 bell pepper(s)
• Oil for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

vegan

To marinate the tofu, combine the juice of half a lime with the soy sauce and peanut butter. Cut the tofu into small cubes, add them, and let stand for at least an hour. I usually prepare this in the morning so I can start cooking straight away in the afternoon; the longer the tofu marinates, the more flavorful it becomes. First, sear the tofu without the marinade in a little oil and set aside. Then add the peas and beans (adjust the amount according to taste) to the pan and cook over medium heat. Meanwhile, peel and slice the carrots. I halve them lengthwise and cut them into pieces about 5 mm in size so they retain their crunch. After about 10 minutes, add the carrots to the pan and slice the bell peppers. Add the bell peppers and fry. After another 5-10 minutes, add the tofu and marinade and stir well. If there isn’t much marinade left, you can add a little more soy sauce and peanut butter. Rice, glass noodles, or something similar are delicious as a side dish. Prepare these in parallel. With this side dish, it serves more than two people.