Tofu with vegetables and coconut milk

Ingredients for 2 servings:

• 200g tofu
• Olive oil, approx. 4 tbsp
• Soy sauce
• ½ tsp sambal oelek
• 1 tsp sesame seeds, black and white
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 carrot(s)
• 1 bell pepper(s)
• 1 small fennel
• salt and pepper
• 1 can coconut milk
• 1 tbsp vegetable stock powder
• e.g. coriander, freshly chopped
• e.g. freshly chopped basil
• 1 half lime(s), the juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegetarian, low-carb

Cut the tofu into approximately 1 cm cubes and marinate in a bowl with approximately 1-2 tablespoons of olive oil, soy sauce, sambal oelek, and sesame seeds. Meanwhile, wash and trim the vegetables. Finely chop the onion and finely chop the garlic. Cut the carrots and bell pepper into medium-sized pieces or strips, and thinly slice the fennel. Heat approximately 2 tablespoons of olive oil in a pan or wok and sauté the onions and garlic. Then add the carrots and bell pepper and fry everything. Then add the fennel and finally the tofu. Reduce the heat slightly, then add the coconut milk with the vegetable stock powder. Simmer everything for a few more minutes. Finally, add the herbs and season to taste with soy sauce, salt, pepper, and lime juice.