Mango, sweet potato, and smoked tofu pan

Ingredients for 2 servings:

• 1 m.-sized mango(s)
• 1 bell pepper(s)
• 3 carrots
• 1 large garlic clove(s)
• 1 cm ginger, chopped
• 2 tbsp soy sauce
• 3 tbsp vegetable oil, neutral
• 1 handful of peanuts, unsalted
• 1 pinch of salt to taste
• 1 small sweet potato(s)
• 200 g smoked tofu

Instructions

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

vegan, gluten-free

Peel the sweet potato and cut into 2-3 cm pieces (the smaller the pieces, the faster they cook). Peel the ginger and chop into small pieces (really only 2-3 mm). Peel the garlic and chop into pieces. Wash the peppers and carrots (peel if necessary) and cut into pieces. Peel the mango and cut into 3-4 cm pieces or strips. Dice the smoked tofu. Heat 3 tablespoons of oil in a pan over medium heat, sauté the ginger and garlic, stirring when it smells. Add the carrots and sweet potatoes, and let them sizzle for a few minutes, deglaze with about 50 ml of water if necessary to prevent burning. Add the mango, smoked tofu, paprika, and soy sauce. Fry for about 10-15 minutes, until the sweet potatoes are tender. Then add salt. Serves 2 without any side dishes. Serves 4 with rice.