Wokgemüse mit Räuchertofu
Main courses

Wok vegetables

With homemade almond sauce

  • 45 minutes
  • moderate
  • serves 4

Roast almonds without oil. Purée almonds, water and 2 tbsp oil with an immersion blender.

Add zest from half of a lemon, half of the pressed garlic, and the chilli pepper cut into strips. Season with 3-4 tbsp each of lemon juice and soy sauce.

Finely chop the vegetables (see photo) and mince the parsley. Cut the Smoked Tofu in half lengthwise and slice into fine strips.

Heat 2 tbsp of oil in a wok and fry the Smoked Tofu with the rest of the garlic for 3 minutes, stirring frequently.

Remove the tofu and keep warm. Add oil to the wok and stir-fry the carrots and pepper for about 3 minutes. Add the onions and cucumbers, and briefly stir-fry. Fold in the tofu, parsley and sprouts.

Season with cayenne and 3-4 tbsp of soy sauce, and serve the almond sauce on the side.


400 g Taifun Smoked Tofu
1 lemon (zest & juice)
1/2 - 1 red chilli pepper
200 g ground almonds
250 ml warm water
5 tbsp cooking oil
1-2 cloves of garlic
6 - 8 tbsp soy sauce
1 bunch spring onions
2 cucumbers
3 carrots
1 red bell pepper
1 bunch parsley
100 g mung bean sprouts
some Cayenne