Asian vegetables with tofu

Ingredients for 4 servings:

• 200 g tofu, fresh
• 150 g pak choi
• 200 g bell pepper(s), red and green
• 125 g bamboo shoots
• 100 g straw mushrooms or shiitake
• 25 g morels, dried
• 2 garlic cloves
• 125 g soy sprouts, fresh
• 300 ml dashi, alternatively vegetable stock
• 5 tbsp oil
• 1 tbsp sugar
• some salt
• some pepper
• 3 tbsp sesame oil
• 4 tsp cornstarch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Buddhist fasting food

Soak the morels in hot water for 10-15 minutes, then drain and set aside. Dice the tofu and vegetables. Finely chop the garlic. Heat 5 tablespoons of oil in a wok and briefly sauté the garlic, then add the vegetables and tofu and fry for 5 minutes. Season to taste with sugar, salt, and pepper and stir in the dashi or vegetable stock. Mix the cornstarch with a little water and use it to thicken the vegetables. Sprinkle the bean sprouts on top and then finish with the sesame oil. Serve with basmati rice.