Tofu is not bad - another recipe that can help you discover the possibilities of tofu! Here’s the recipe that combines tofu with veggies and coconut milk. And when nutritious, well balanced meal provides you with the energy, you do not need anything else. Are you still hungry on vegan diet? Impossible!
Ingredients (serves 2):
180g tofu
3 small zucchinis
2 carrots
a piece of leek
1/2 chili pepper
1/2 red bell pepper
2 tbsp frozen peas
2 tbsp chickpea flour
1 tbsp sesame seeds
2 tbsp sesame oil
1 tbsp olive oil
1 cup coconut milk
salt
black pepper
fresh parsley
rice noodles
Instructions:
Cut tofu into sticks. Season with some salt and pepper. Coat each tofu stick in chickpea flour and sesame seeds. Peel carrots. Cut zucchinis and carrots into slices. Cut the bell pepper into cubes. Slice the leek, chop chili pepper and parsley leaves finely.
Heat the sesame oil in a frying pan. Add tofu and chili pepper and fry, stirring occasionally. When tofu turns golden brown, add olive oil, red pepper, carrot and leek and fry for about 5-6 minutes, stirring occasionally. Then, cover the veggies with the coconut milk, add the peas and season with some salt and pepper.
Cover and cook over low heat for about 3-4 minutes (do not overcook the veggies).
In the meantime prepare the noodles. Put the noodles to the boiling and salted water and cook for about 5-6 minutes. Then drain the noodles, add it to the veggies and mix well. Enjoy!
Etykiety: english, gluten free, main course, recipes, tofu
