Crispy almond tofu with chili and garlic vegetables and bulgur

Ingredients for 4 servings:

• 400g tofu
• 1 head of broccoli
• 4 m.-sized carrot(s)
• 1 bunch of spring onions
• 1 cup bulgur or rice
• 0.3 liters soy sauce
• ½ liter vegetable broth
• 1 small chili pepper(s) (Thai or peperoncini)
• 2 cloves garlic
• 1 cup almonds, chopped
• some curry powder
• 5 tbsp olive oil
• 1 medium egg(s), beaten
• 1 cup flour
• some tomato paste
• some paprika powder
• some coriander powder

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Asian-inspired veggie dish, 1 cup = 300 ml

Cut the tofu into thumb-thick cubes, place in a bowl with the soy sauce. Cover with cling film and marinate in the refrigerator for about half an hour. Preheat the oven to 100°C. Meanwhile, cut the broccoli into small florets and the carrots into small slices. Cut the spring onions, reserving the white and green parts separately. Heat the olive oil in a pan. Remove the tofu from the refrigerator and pour the soy sauce into a cup. Mix the flour with a little salt and curry powder and place in a bowl. Add the beaten egg and almonds to separate bowls. Now coat the tofu cubes one after the other in the flour, egg, and almonds and fry in the pan. Then place on a plate and keep warm in the oven. Leave the fat in the pan. Briefly toast the bulgur in a pan, deglaze with the vegetable stock, and simmer with the lid closed until al dente (about 10 minutes). Finely chop the chili and garlic and fry in the pan with the remaining olive oil. Add the chopped vegetables and the white spring onions and cook with the lid closed. After about 5 minutes, add a little tomato paste and the seasonings. Deglaze with half a cup of vegetable stock and the reserved soy sauce and simmer for another 5 minutes, until the carrots are tender. Drain the bulgur and arrange it in a ring around the edge of the plate. Now place about 2 ladles of the vegetables in the center of each plate and place the tofu cubes on top. Pour a little of the vegetable sauce over everything and garnish with the green part of the spring onions.