Tofu and vegetable pan with coconut milk

Ingredients for 3 servings:

• 400g tofu
• 1 stalk(s) leek
• 1 bell pepper(s), yellow
• 5 m.-sized carrot(s)
• 1 onion(s)
• 1 can coconut milk (400 ml)
• 1 tbsp, leveled curry powder
• 1 tsp, heaped vegetable stock
• 8 tbsp soy sauce
• some chili flakes
• 3 tbsp olive oil
• e.g. Basmati rice

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

vegetarian and delicious

You should marinate the tofu about 30 minutes beforehand. To do this, cut the tofu into small cubes and marinate in a bowl with curry powder, soy sauce, and about 100 ml of coconut milk (shake well beforehand). In the meantime, I always prepare the vegetables and cook the basmati rice. Clean and wash the leek, removing any dirt and grit, and then cut into fine rings. Finely chop the onion. Peel the carrots and either cut them into fine strips or coarsely grate them. I usually grate the carrots in a food processor, as it’s faster. Wash the bell peppers, remove the seeds and inner membranes, and cut them into thin strips. Add the olive oil to the hot pan and briefly sauté the onion. Remove the tofu cubes from the marinade, add them to the onions, and fry briefly. Set the marinade aside. Now add the carrots and bell peppers and fry for about 2-3 minutes, stirring. Finally, add the leek rings and deglaze with the marinade and the remaining coconut milk. Season with vegetable stock and chili flakes and simmer for about 5 minutes.