Spicy Tofu Stir-Fry with Broccoli, Carrots, and Peanut Sauce

A quick and colorful vegan stir-fry with crispy tofu, fresh broccoli, and carrots, refined with a homemade peanut sauce. Ideal for a light dinner.

• 25 minutes
• 2 servings
• Main course

• gluten-free
• lactose-free
• vegan
• vegetarian
• high in protein
• high in fibre
• antioxidant
• cell-protective
• supports immunity
• energy

Ingredients

• 200 g Tofu ((natural))
• 150 g Broccoli
• 100 g Carrots
• 75 g Bell Pepper ((green))
• 50 g Onion
• 3 g Garlic
• 1 piece Ginger (cm)
• 2 piece Peanut Butter
• 10 g Soy Sauce ((low sodium))
• 25 g Lime
• 5 g Canola Oil

Instructions

1. Dice the tofu and fry it crispy in 0.5 tablespoons of canola oil in a pan. Remove from the pan and set aside.
2. Add onion, garlic, and ginger to the pan and sauté for 1 minute.
3. Add broccoli and carrots and sauté for about 5 minutes. Add bell pepper and sauté for another 2-3 minutes.
4. For the peanut sauce: Mix peanut butter, soy sauce, lime juice, and 50 ml of water until a creamy sauce forms. Add more water if necessary.
5. Add tofu and peanut sauce to the vegetables in the pan and mix everything well. Heat briefly.
6. Season with salt and pepper. Serve hot, e.g. with brown rice.

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