Crispy tofu with green beans, shiitake and chard

Ingredients for 2 servings:

• 200 g firm tofu
• 200 g green beans
• 100 g shiitake mushroom(s) or mushrooms
• 50 g chard
• 1 clove(s) garlic
• 1 clove(s) ginger
• 1 tsp vegetable stock powder or seasoning salt
• 1 tsp flour or starch
• 1 handful of peanuts
• 1 tsp paprika powder
• 1 tsp savory
• 1 tsp black pepper
• 1 tsp five-spice powder
• 3 tbsp soy sauce
• 1 tbsp chili sauce, sweet
• 1 tbsp oil
• 100 g pasta or rice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Boil the water for the noodles or rice. Cut the tofu into wide strips and marinate in a deep dish with soy sauce, sweet chili sauce, and a little five-spice powder. Wash the vegetables, halve the beans, and roughly chop the mushrooms. Finely dice the ginger and garlic. Chop the peanuts. Heat the oil in a pan and fry the beans for 2 minutes. Add the mushrooms, half of the ginger, and the garlic, and fry for another minute. The beans should still be crunchy. Season with paprika, savory, and pepper. In a large glass of hot water, combine the flour and vegetable stock, and deglaze the vegetables. Reduce the heat and let the sauce simmer. Stir occasionally and season with soy sauce, if desired. Heat the oil in a separate pan and fry the tofu strips with the marinade on both sides until golden brown. Just before the end of the cooking time, add the remaining ginger and garlic and fry briefly, taking care not to burn. Blanch the chard briefly in a pot with a little hot water and remove. Drain the noodles or rice. Layer everything in a bowl or deep plate. Top with the tofu and sprinkle with peanuts.