Chinese Stir Fry: Vegetables With Tofu And Sesame Seeds
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Chinese stir fry vegetables recipe: a tasty yet healthy vegan dish with snap peas, zucchini, broccoli and tofu
27 April, 2012
ingredients
Zucchini
2
Mangetout
300 g
Broccoli
500 g
Sesame
30 ml, seeds
Scallion
1 bunch
Vegetable oil
45 ml for frying, 15 ml for the sauce
Soy Sauce
45 ml, light
Lemon Juice
from 1/2 lemon
Salt
To taste
Tofu
250 g
Preparation
Wash, peel and halve the zucchini and cut into long sticks.
Blanch for 2 minutes in boiling, salted water.
Drain thoroughly.
Wash the snap peas and blanch for 4 minutes in boiling, salted water. Drain.
Divide the broccoli into florets and blanch for 3 minutes in boiling, salted water. Drain.
Wash and trim the scallions, cut in half lengthwise and blanch for 2 minutes in boiling, salted water. Drain.
Heat the oil in a frying pan and stir-fry the vegetables for 1 minute, one after the other.
Drain and dice the tofu.
Arrange the vegetables and tofu on plates.
Mix together the oil, soy sauce, lemon juice and a little salt and drizzle over the vegetables.
Sprinkle with sesame seeds.
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