Vegetables sautéed with tempeh tofu

healthy recipe
Chinese cuisine
Vegetables sautéed with tempeh tofu
Portions 4
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prep time
15 min
cooking time
0 min
total time
25 min
prep time
15 min
cooking time
0 min
total time
25 min
  • 2 tablespoons peanut oil
  • 250g tempeh (fermented tofu), cubed
  • 1 tablespoon of very chopped fresh ginger
  • 2 smashed garlic cloves
  • 1-2 small red chilli chopped
  • 4 chopped chives
  • 2 branches of suitable sliced
  • 100small green beans g, without tips
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 150g of broccoli in florets
  • 200 g green asparagus, chunks of 4 cm
  • 1 tablespoon of soy sauce
  • 50 g blade of spinach
  1. Put half the oil in a wok or large skillet over high heat. When it is very hot, Saute cubes of tofu 3 minutes until slightly crisp and Golden. Drain on absorbent paper and cover them with paper napkins so not cool. Heat the remaining oil in the wok, Saute for 15 seconds ginger, garlic, chilli and spring onion; then add the celery, beans, the sugar and salt and sauté everything 1 minute more
  2. Add 2 tablespoons water, cover the wok and leave to cook for 1 minute; then add the broccoli and asparagus, stir well and let cook covered others 2 more minutes.
  3. Water with soy sauce, pour the spinach and fried tofu, Remove and serve immediately.
  • fermented tofu (tempeh) It is made from soybeans and sold packaged vacuum in good supermarkets and dietetic food stores. If you prefer, You can replace it by tofu burgers or fried tofu. The small green beans allow to shorten the cooking time; If not found, use size normal but cutting them in half.
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