Tofu with vegetables
6 servings
60 minutes
Tofu with vegetables is a light yet nutritious dish where Asian flavors harmoniously blend with Russian culinary traditions. Its origin is linked to the adaptation of vegetarian recipes in Russia, where fresh and frozen vegetables became an integral part of culinary art. The delicate taste of tofu absorbs the sweetness of corn, the softness of peas, and the aroma of fresh herbs, while the spicy teriyaki sauce with a hint of sweet chili adds expressiveness to the dish. Baked ingredients acquire a rich flavor, and Adyghe salt emphasizes their naturalness. This dish is suitable for both everyday dinners and festive tables, delighting with its versatility and appetizing appearance. It is recommended to serve hot, garnished with fresh parsley leaves for a finishing touch.
1
Wash and dry the parsley.
- Parsley: 1 bunch
2
Tear the parsley leaves from the stems and chop finely.
- Parsley: 1 bunch
3
Wash and dry the dill.
- Dill: 1 bunch
4
Tear the dill leaves from the stems and chop finely.
- Dill: 1 bunch
5
Cut the tofu into small cubes.
- Tofu: 200 g
6
Defrost the corn.
- Frozen sweetcorn: 400 g
7
thaw the peas
- Frozen green peas: 400 g
8
Mix teriyaki and sweet chili.
- Teriyaki sauce: 2 tablespoons
- Sweet chili sauce: 2 tablespoons
9
Layer the vegetables, greens, and tofu in a baking dish.
- Parsley: 1 bunch
- Dill: 1 bunch
- Tofu: 200 g
- Frozen sweetcorn: 400 g
- Frozen green peas: 400 g
10
Salt with Adyghe salt.
- Adyghe salt (garlic-herb salt): to taste
11
Pour the sauce on top and place in a preheated oven at 180 degrees for 20 minutes.
- Teriyaki sauce: 2 tablespoons
- Sweet chili sauce: 2 tablespoons
12
Remove from the oven and stir. Garnish with parsley leaves for serving.
- Parsley: 1 bunch
