Asian vegetable stir-fry with peanut sauce

Ingredients for 3 servings:

• 1 m.-sized onion(s)
• 1 garlic clove(s)
• ½ tsp chili flakes
• ¼ tsp coriander powder
• ½ tsp cumin powder
• Peanut oil
• 1 pinch(s) of sugar
• 2 tsp ginger root, freshly grated
• 100 g crunchy peanut butter
• 2 tbsp soy sauce
• 1 tbsp lemon juice
• 200 ml coconut milk
• 30 ml vegetable stock
• 200g tofu
• 135 g basmati rice
• 2 large carrots
• 2 spring onions, cut into rings
• 100 g sugar snap peas
• 100 g mushrooms, cleaned and sliced
• ½ can corn, approx. 70 g
• n. B. vegetables, e.g. bamboo shoots, broccoli
• Peanut oil for frying
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

For the peanut sauce, peel and finely dice the onion and garlic clove. Sauté them in a little peanut oil along with the chili flakes, coriander, and cumin. Add the sugar and grated ginger. Add the peanut butter, soy sauce, lemon juice, and coconut milk and bring to a boil. Add the vegetable stock until the sauce thickens. Pat the tofu dry and dice it. Fry in a pan until golden brown. Then remove from the pan and keep warm. Cook the basmati rice according to the package instructions. Trim and coarsely grate the carrots. If desired, trim and finely chop other vegetables. Heat the peanut oil in a wide saucepan or large frying pan until very hot (a wok is ideal) and sauté the carrots. Gradually add the spring onions and remaining vegetables, depending on how long they need to cook, and cook everything uncovered for several minutes until al dente. Finally, stir in the corn. Mix the vegetables and tofu cubes with the cooked rice. Serve the peanut sauce separately.