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Tofu Kung Pao (vegan)

30 min.
240 kcal
SteviaSweet Crystal

Nutritional information per portion

240
kcal
1011
kj
10
Protein
9.5
Carbohydrates
18
Fat

Preparation 

Thoroughly dab dry tofu with paper towel. Dice the tofu and fry in oil until crispy. Then set the fried cubes aside for a moment.
 
Dice bell peppers and slice carrot. Chop garlic and ginger. Heat oil in a wok or in a pan. Add bell pepper, carrot, garlic, ginger and spices. Sauté slightly until the vegetables have lightly caramelised.
 
Mix ingredients for sauce and pour over vegetables. Simmer briefly and add the crispy fried diced tofu.
 
Garnish portions with chopped hazelnuts, fresh coriander, scallions and chili. Serve separately or with boiled rice.

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300 g tofu
1 tbsp oil

 

2 bell peppers
1 large carrot
2 garlic cloves
2 tbsp fresh ginger
1/2 tsp Szechuan pepper
1/4 tsp dried chili
2 tbsp oil

Sauce

50 ml water
3 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp SteviaSweet Crystal

Serve with

35 g salted hazelnuts
4 tbsp scallions
4 tbsp coriander           
2 tbsp fresh chili
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