Gebratenes Sommer-Gemüse mit Tofu & Kimchi⁠

Fried summer vegetables with tofu & kimchi⁠

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 ⁠

50ml water⁠

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.⁠ ⁠

Bon appetit!⁠

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