Zucchini and shiitake mushrooms in garlic soy sauce with fried tofu and basmati rice

Ingredients for 3 servings:

• 450 g zucchini
• 120 g shiitake mushroom(s)
• 1 bunch of spring onions
• 2 clove(s) garlic, chopped
• 80 g mung bean sprouts
• 100 g cashew nuts
• 2 tsp chives, chopped
• e.g. sea salt
• e.g. chili powder
• some sesame oil for frying
• 200 g basmati rice
• 400 g water
• 200 g tofu (natural tofu)
• 1 tbsp cornstarch
• 5 tbsp soy sauce
• 7 tbsp water
• 1 tbsp honey, alternatively agave syrup or cane sugar
• 1 tbsp cornstarch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Vegetarian Asian cuisine, also vegan possible

First, wash or clean the vegetables and prepare them if necessary: ​​Finely slice the spring onions. Cut the zucchini into slices or half slices depending on their thickness. Halve or quarter the shiitake mushrooms depending on their size. Place the cornstarch in a 1-liter freezer bag along with a little sea salt and some ground chili. Do not pat the tofu dry; cut it into small cubes with sides measuring approximately 0.5 cm and place it in the freezer bag. Seal the bag tightly and shake until the tofu cubes are coated with cornstarch on all sides. You may need to add a little more cornstarch (approx. 0.5 tbsp). This depends largely on the type of tofu. Whisk the sauce ingredients together while cold until the honey and cornstarch have dissolved, then set aside. Bring the basmati rice to a boil with twice the amount of water and 1 teaspoon of sea salt, let it swell over low heat for about 20 minutes, and then keep warm. In a non-stick pan, roast the cashews without oil, stirring constantly, and set aside. Then heat a little sesame oil in the pan and fry the tofu cubes on all sides until golden brown. Drain on kitchen paper and keep warm. Add a little more sesame oil to the pan and briefly sauté the spring onions and garlic. Add the zucchini and shiitake mushrooms and fry until al dente. Finally, add the mung bean sprouts, chives, and the mixed sauce, and season with chili to taste. Bring everything to a boil to thicken the sauce. Stir in the tofu and cashews and serve with the basmati rice. Note: If you want to make this recipe vegan, replace the honey with agave syrup or cane sugar.