Fried tofu with vegetables
3 servings
30 minutes
Fried tofu with vegetables is a harmony of textures and flavors, an ideal combination of crispy, tender, and spicy. This recipe draws inspiration from Asian cuisine adapted to European gastronomic preferences. Golden tofu soaked in soy sauce gains depth of flavor, while bell peppers and crunchy beans add freshness and juiciness. Ginger and garlic reveal their aromatic power, creating a rich and slightly spicy note in the dish. Sesame oil adds sophistication, while sesame seeds finish the composition with a light nutty aftertaste. This recipe is perfect for a light lunch or dinner, nourishing the body with healthy proteins and antioxidants. Serve with rice or noodles for a complete gastronomic delight.
1
Cut the tofu into 2x2 cm cubes and drizzle with soy sauce. Let it sit for a few minutes to absorb the sauce.
- Tofu: 300 g
- Soy sauce: 4 tablespoons
2
Cut the bell pepper into strips and boil the beans for 2-3 minutes (so they remain a bit crunchy).
- Red sweet pepper: 1 piece
- Green beans (frozen): 200 g
3
Finely chop ginger and garlic, fry in sesame oil until golden, then remove and discard.
- Fresh ginger: 1 tablespoon
- Garlic: 2 cloves
- Sesame oil: 3 tablespoons
4
In the pan where ginger and garlic were fried, add tofu and fry until golden brown. Transfer the tofu to a bowl. In the same pan, add pepper and beans, and fry for 2 minutes. If necessary, add a little more oil and drizzle with soy sauce.
- Tofu: 300 g
- Sesame oil: 3 tablespoons
- Soy sauce: 4 tablespoons
- Red sweet pepper: 1 piece
- Green beans (frozen): 200 g
5
Mix beans with pepper and tofu, sprinkle with sesame.
- Sesame: 1 tablespoon