Chinese Stir Fry: Vegetables With Tofu And Sesame Seeds

Chinese Stir Fry: Vegetables With Tofu And Sesame Seeds

Chinese Stir Fry: Vegetables With Tofu And Sesame Seeds

Chinese stir fry vegetables recipe: a tasty yet healthy vegan dish with snap peas, zucchini, broccoli and tofu

April 27, 2012

Cuisine

Dietary Consideration

serves for

4

total time

0 HR 45 MIN

ingredients

zucchini
2
snap peas
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
white 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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