Vegetable and Tofu Wok

Ingredients

• 200 g firm tofu (diced)
• 1 red bell pepper (cut into strips)
• 1 carrot (julienned)
• 100 g broccoli florets
• 100 g snow peas
• 2 tbsp gluten-free soy sauce
• 1 tsp fresh ginger (grated)
• 1 garlic (clove)
• 1 tbsp sesame oil
• 1 tsp sesame seeds (for sprinkling)

Steps

1. 1

   Put the garlic and grated ginger in the Thermomix mixing bowl and chop for 3 seconds at speed 5.

2. 2

   Add the sesame oil and sauté for 2 minutes at 120°C on speed 1.

3. 3

   Add the diced tofu and sauté for 4 minutes at 120°C, using reverse rotation and spoon speed.

4. 4

   Add the bell pepper, carrot, broccoli, and snow peas.

5. 5

   Stir-fry for 8 minutes at 120°C, using reverse rotation and spoon speed, so the vegetables remain al dente and do not break apart.

6. 6

   Pour in the gluten-free soy sauce and mix for 2 minutes at 100°C, using reverse rotation and spoon speed.

7. 7

   Serve immediately, sprinkled with the sesame seeds.

Notes

Use reverse rotation so the vegetables do not break. Do not overcook the vegetables if you want to preserve their crunchy bite. The recipe is written for a Thermomix or similar cooking robot; settings may require adaptation for another appliance.

Nutrition per serving

• main
• vegan
• gluten-free
• stir-fried
• Thermomix
• quick
• high-protein
• crunchy vegetables