Sauteed squash and tofu

economic recipe
recipe easy
traditional cuisine
Sauteed squash and tofu
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (Vote)
prep time
15 min
cooking time
0 min
total time
30 min
prep time
15 min
cooking time
0 min
total time
30 min
  • 2 tablespoons oil
  • 1 cup of cashews
  • 300g of tofu consisting, dice
  • 1 Leek (only the white part), in slices
  • 2 teaspoons of ground coriander
  • 2 teaspoons of ground cumin
  • 2 teaspoons of mustard seeds
  • 2 smashed garlic cloves
  • 1 kg of pumpkin, dice
  • 3/4 cup of orange juice
  • 1 teaspoon of brown sugar
  1. Warm up the wok well, Take 1 tablespoon oil and stir to grease the walls. Skip the cashews during 2 minutes, or until they are golden browned; drain them on absorbent paper.
  2. Skip the tofu during 2-3 minutes to equip it; drain it and set it up. Skip the leek 2 minutes until it is soft; take it out and set it up.
  3. Put the other tablespoon of oil and, When it is hot, sauté the spices with garlic over medium heat 1-2 minutes, until the mustard seeds pop.
  4. Add the juice and sugar and when it starts to boil, cover the wok and let it cook over a quick heat for 5 minutes, or until the pumpkin is tender. Reincorpoore leek, remove everything and serve the sauté with the cashews on top
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