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–+ servings

Vegetables with Tofu in Peanut Sauce (Cơm sốt lạc)

Portionen: 2
Preis pro Portion: 3,50 €

Zutaten

Tofu & vegetables

  • 150 g tofu, deep-fried
  • 1 carrot, small
  • 1/2 pepper, red
  • 1/4 broccoli, small
  • 1/2 zucchini, small
  • 2 mushrooms
  • 1 clove garlic, chopped
  • Vegetable oil

Peanut sauce

  • 6 tbsp peanut butter
  • 2 tbsp sugar
  • 2 tbsp soy sauce
  • 1 lime
  • 1 tsp Sriracha chilli sauce
  • 1 tsp ginger, chopped
  • 200 ml coconut milk
  • 50 ml water

Zubereitung

  • For the peanut sauce, squeeze the juice from the lime. Mix well with the remaining ingredients or, even better, blend with the help of a hand blender or stand mixer. Season to taste with chilli sauce (for more heat), soy sauce (for more saltiness), sugar (for more sweetness) or lime juice / rice vinegar (for more acidity).
  • Cut the vegetables into bite-sized pieces that need to cook for about the same amount of time. For this, we halved the zucchini and cut them into 1 cm thick slices, chopped the mushrooms, cut the broccoli into small florets, thinly sliced the carrot and cut the pepper into slightly larger pieces.
  • Sauté the vegetables in a large frying pan with a dash of vegetable oil at high temperature for 1-2 minutes. Add the garlic and tofu, fry for 20-30 seconds and deglaze with the peanut sauce. Simmer at medium temperature for a few minutes until the vegetables have reached the desired doneness. If the peanut sauce becomes too thick, simply add a little water. Serve with a portion of rice.

Notes

If you can't find fried or baked tofu in the Asian market, you can of course simply make it yourself. To do this, dab a slightly softer tofu dry with a kitchen towel, cut into bite-sized pieces and deep-fry in enough vegetable oil until golden brown.