Crisp fried vegetables, tofu and cabbage with it and a delicious sauce always work for us. Everything that makes us happy!
For two people
1 tbsp coconut oil
1/2-1 glass SUUR Love Craft herb kimchi style
200-250 g tofu, cut into 1 cm cubes
1 onion, peeled and cut into rings
1 small to medium-sized zucchini, cleaned and halved into pieces
1 small cauliflower, cleaned, florets cut into bite-sized pieces
2-3 handfuls sugar snap peas, trimmed, ends removed
2 spring onions, cut into rolls
optional: sesame and Thai basil
For the tahini sauce:
2 tbsp tahini
2 tbsp lemon juice
1 tsp toasted sesame oil
1-2 tsp maple syrup
1 tsp medium hot mustard
1 clove of garlic, peeled and pressed
50 ml soy milk
For the sauce: Puree all the ingredients for the dip in a blender or with an immersion blender until creamy. Season to taste and add some more water if the sauce is too thick.
Cook the cauliflower in a little salted water for 5-7 minutes until al dente. Drain and let stand.
Heat coconut oil in a pan and first fry the tofu cubes for about 5 minutes, stirring occasionally. Remove and set aside.
Add some coconut oil to the pan again and sauté the onion rings for about 3-5 minutes, then add the sugar snap peas, cauliflower, zucchini and spring onions and sauté for another 2-3 minutes while stirring. Add the tofu cubes and fold in again briefly.
Mix the slightly cooled vegetables on the plates with the SUUR Kimchi-Style cabbage and the sauce. Optionally sprinkle with sesame and Thai basil.