Smoked Tofu vegetable skillet

Smoked Tofu vegetable skillet

with almond sauce
Smoked Tofu vegetable skillet


Juice the entire lemon and zest half of the lemon. Slice the chili pepper into strips and press the garlic. Dry-roast the almonds in a pan. Using an immersion blender, blend the water, almonds and two tablespoons of oil. Add the lemon zest, half of the garlic and the chili. Season with 3-4 tablespoons each of lemon juice and soy sauce.

Slice the vegetables into small pieces and chop the parsley. Cut the Smoked Tofu in half lengthwise and then slice into fine strips. Heat 2 tbsp oil in a wok and fry the Smoked Tofu and the rest of the garlic for 3 minutes, stirring frequently. Remove the tofu and keep warm.

Sauté the carrot and pepper in oil for around three minutes. Add the onions and cucumbers and sauté briefly. Fold in the tofu, parsley and sprouts. Season with cayenne pepper and 3-4 tbsp of soy sauce and serve the almond sauce on the side.

Average: 3 (5 votes)


serves 4
400 gTaifun Smoked Tofu
1untreated lemon
1/2-1red chili pepper
200 gground almonds
250 mlwarm water
5 tbspoil for frying
1-2 clovesgarlic
6-8 tbspsoy sauce
1 bunchgreen onions
1red bell pepper
1 bunchparsley
100 gmungo-bean sprouts
Cayenne pepper

We recommend

Depending on the season, you can replace the spring onions with one leek and/or the bell pepper with 3-4 dried tomatoes.

Used product