Veggie-cabbage pan

Ingredients for 4 servings:

• 1 small head of Chinese cabbage
• 200 g Brussels sprouts
• 2 tbsp sesame oil
• 1 garlic clove(s)
• 250 g tofu, grated
• 1 package of rice noodles
• 1 red chili pepper(s)
• e.g. soy sauce
• n. B. Sambal Oelek
• 1 tbsp tomato paste
• 1 jar water
• 1 tbsp sesame, as desired

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

vegan pan dish with Brussels sprouts, Chinese cabbage and soy

Wash the Chinese cabbage and Brussels sprouts. Cook the Brussels sprouts in a pot of salted water for about 20 minutes until soft. Halve the Chinese cabbage, remove the stalks, and cut the cabbage into coarse strips. Add a little sesame oil to a wok or pan and lightly fry the finely chopped garlic, tofu, and Chinese cabbage. Chop the chili into small pieces and make a marinade from the soy sauce, sambal oelek, tomato paste, and water. Pour the marinade over the Chinese cabbage. Simmer the mixture for about 10 minutes. Drain the Brussels sprouts and cut into small slices. Prepare the rice noodles according to the package instructions. Add the Brussels sprouts and rice noodles to the Chinese cabbage mixture and mix everything thoroughly. If desired, you can dry-toast the sesame seeds in a pan and sprinkle them over the dish.