Wok with vegetables and tofu
30 min
3
Ingredients
100 g
carrots
100 g
onion
-2 thin
spring onions
1 tablespoon
toasted sesame seeds
Vegeta Maestro Chilli
2 tablespoons
soy sauce
1 packet
Fant Chicken wok (45 g)
3 tablespoons
oil
250 g
tofu
1
red pepper (150 g)
50 g
celery root
50 ml
white wine
PREPARATION
Chop onions, carrots, celery and peppers into thin strips, and tofu into cubes. Heat oil to smoking in wok, add in tofu and fry until golden, then remove. Then add onion to wok, fry briefly until transparent, then add carrots and celery. Fry while stirring for 1 – 2 minutes, then add red pepper. Continue stir-frying, taking care that the vegetables remain crispy. Reduce heat and move vegetables to one half of wok. Pour in wine, 200 ml water, and stir in the Fant. Mix together with vegetables and cook about 5 minutes. Once cooked, add in the soy sauce and a pinch of chilli. Return tofu to wok, sprinkle with toasted sesame seeds and chopped spring onions.
SERVING
Serve with cooked rice or noodles, rice noodles, etc.
ADVICE
Drain tofu well before frying. Place tofu in a clean cotton cloth, and top with a cutting board and several heavy books. Drain tofu for at least 30 minutes before cooking.
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