Nearly faster than fast food! Crisp fried vegetables with diced tofu and sunny yellow curry cabbage. In addition a creamy, nutty peanut sauce - for us definitely a candidate for the award "Best Summer Food 2021"!
If you're hungry, add rice or Asian noodles.
SUUR Lemon Sriracha and Love Craft Kraut Kimchi-Style also go great with this vegetable pan!
Ingredients for two people
1 tbsp coconut oil
1/2-1 glass of SUUR Love Craft Herb Turmeric & Curry
200-250 g tofu, cut into 1 cm cubes
1 red onion, peeled and cut into rings
200 g frozen peas
2-3 handfuls sugar snap peas, trimmed, ends removed
1/2 red bell pepper, washed and cut into small cubes
2 spring onions, cut into rolls
2-4 tbsp soy sauce
optional: black or light sesame
3-4 tbsp peanut butter
100 ml water
1-2 tbsp rice syrup
2 tbsp soy sauce
1 garlic clove (preferably fermented)
3 tsp SUUR Sriracha Hot Sauce (or other sweet and hot sauce)
some lemon juice
For the sauce:
Puree all the ingredients for the dip in a blender or with an immersion blender until creamy. Taste and season if necessary or add a little more water if the sauce is too thick.
For the vegetables:
Heat coconut oil in a pan and first fry the tofu cubes for about 5 minutes, stirring occasionally. Deglaze with soy sauce and let it boil away.
Add the onion rings and fry for 1 minute, then add the snow peas, peas and peppers and fry for another 2-3 minutes while stirring.
Mix the slightly cooled vegetables on the plates with SUUR Kurkuma & Curry Kraut and the sauce. Optionally sprinkle with sesame.