Stir-fried vegetables with tofu

STEP BY STEP

Let's make something delicious.

1. 01

   Cut the tofu into 2 cm cubes. Mix the soy sauce, salt and pepper in a bowl. Turn the tofu cubes in the mixture, cover and marinate for 30 minutes.

2. 02

   Quarter the peppers and remove the stalks, seeds and white membranes. Cut the flesh into strips. Peel the carrots and cut into thin sticks 4 cm long. Trim the leek and cut into rings 1.5 cm wide. Peel and finely chop the onions and garlic. Remove the stalk from the chilli, then slice it crossways into thin rings, removing the seeds as you go. Allow the beans to thaw partially. Trim the mangetout and clean the shiitake mushrooms. Cut the mangetout into diamond shapes. Remove the tough mushroom stalks and quarter the caps.

3. 03

   For the sauce, whisk the vegetable stock, soy sauce and starch together in a bowl.

4. 04

   Heat the oil in a saucepan. Add the rice and sauté briefly, stirring. Stir in the turmeric. Pour in 100 ml water and bring to the boil. Reduce the heat, stir in the coconut milk, season with salt and cook for about 12 minutes until done.

5. 05

   Heat the oil in a large frying pan or wok. Sauté the onions, garlic and chilli. Add the peppers, carrots, leek, beans, mangetout and mushrooms and stir-fry for 2-3 minutes. Pour in the sauce and simmer for 5 minutes. Stir in the partially thawed peas and the bamboo shoots for the final 3 minutes. Adjust the seasoning.

6. 06

   For the tofu, heat the oil in a frying pan. Add the well-drained tofu and fry on each side until crisp.

7. 07

   Plate the vegetables with the tofu and serve the turmeric rice alongside.