Description
Preparing your favorite tofu with vegetables. It was a completely meatless dinner. And what a delicious!!! The initial disappointment of her husband with the words "And where's the meat???" after the meal was replaced by a satisfied smile well-fed men... and also a request to give a Supplement with the words: "it's too delicious! Would eat and eat!" I participate with this dish in the competition "Fast Moulinex".
Ingredients
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Tofu
500 g
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Soy sauce
5 Tbsp
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Sesame oil
2 Tbsp
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Leeks
150 g
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The Apium graveolens Dulce
140 g
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Garlic
3 tooth
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Ginger
1 Tbsp
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Chili
1 piece
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Sunflower oil
2 Tbsp
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Carrots
100 g
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Mushrooms
200 g
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Corn
150 g
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Vinegar
2 Tbsp
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Coriander
0.5 tsp
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Soy sprouts
-
Noodles
1 pack
Cooking
Tofu cut into cubes. Pour the soy sauce, sesame oil. Shake gently the container, so that the tofu cubes were covered with sauce.
In a wok heat oil, fry chopped ginger, garlic and chopped pieces of the chilli.
Add the chopped leek rings and fry for a few minutes, stirring constantly. Then add the halved mushrooms. I have a Royal mushrooms, chose small, so it only needs to be cut in half. If large, then cut into 4 parts. Stew a few more minutes.
Next add the chopped celery and carrots, chopped very thin slices.
At this time, in a separate pan fry the tofu together with the marinade. Fry until just brown cubes.
And in parallel you can prepare rice noodles according to package instructions.
At the last moment to add to vegetables corn on the cob and fried tofu. Add coriander and red wine vinegar. Stew all together and turn off the heat.
Garnish with rice noodles, as a final touch, put a bit of pickled sprouts. Can be served! Bon appetit!
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