Asian potato pan

Ingredients for 3 servings:

• 1 kg potatoes
• 750 g carrot(s)
• 1 zucchini
• 300g tofu
• 1 tbsp paprika seasoning paste, Korean (from the Asian store)
• 1 tbsp honey
• 1 tbsp sugar
• 3 tbsp soy sauce
• salt and pepper
• Vegetable broth, instant
• Oil (preferably sesame oil)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

low-calorie, spicy, healthy and Korean-inspired

Peel the potatoes and carrots, cut them into small strips, and cook them together in vegetable stock until tender. Meanwhile, cut the tofu into 1×1 cm strips and coat in flour. Halve the zucchini and slice them thinly. Sauté the zucchini until golden brown, allowing it to brown slightly. Then add the tofu and continue to cook. Drain the potatoes and carrots, add them, and cook briefly. Deglaze with soy sauce. Reduce the heat, stir in the paprika paste, add honey, sugar, salt, and pepper, and season to taste. If it gets too dry or is about to burn, add a little more stock. Tip: The paprika paste is called Sun-Chang, comes in various sizes, and keeps forever in the fridge. Tip: Be sure to use fresh tofu from an Asian store; it keeps well in the fridge if you change the water regularly. If you don’t like tofu at all or can’t find fresh tofu, you can use the slightly more expensive packaged silken tofu, although it will crumble around in the pan (you don’t need to flour it).