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Tofu – vegetable – pan à la Saigon

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Ingredients for 4 servings:

  • 500 g firm tofu
  • 2 red bell peppers, diced
  • 500 g soybean sprouts
  • 300 g bamboo slices, fresh
  • 2 zucchini, cut into strips
  • 100 g Chinese cabbage, sliced
  • 3 carrot(s), cut into strips
  • 2 small onions, cut into strips or cubes
  • ½ tsp oil (soybean oil)
  • ½ tsp soy sauce
  • Salt
  • pepper
  • Chili sauce, chili powder or 2 fresh chilies
  • 500 ml vegetable stock
  • ½ bunch parsley, fresh
  • 2 stalk(s) lemongrass, cut

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Heat the oil and soy sauce in a wok or frying pan. Dice the tofu and add it to the wok. Season everything with salt, pepper, lemongrass, and chili. Add the vegetables to the wok and stir-fry briefly. Deglaze everything with the vegetable stock and cook for about 5-8 minutes. Season with fresh herbs. Serve with rice, a green salad, and a dry white wine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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