Vegetable wok with rice and tofu

Asian flavors: marinated slices of tofu, passed in egg and browned in a pan served with pak choi, rice, carrots, sesame seeds and soy sauce. try also this greek cake recipe too.

Ingredients

Main course For 4 people

200 g of long grain rice

salt

400 g of tofu, e.g. Provencal style

6 tablespoons of soy sauce

400 g of pak choi cabbage

200 g of carrots

1 tablespoon of sesame seeds

1 egg

4 tablespoons of peanut oil

Freind's kitchen recipes, beef salad bowl.

How to proceed

Preparation: approx. 30 minutes

Cook the rice al dente in salted water for approx. 15 minutes. Drain it and let it drain well.

Cut the tofu into 5mm thick slices and sprinkle with half of the soy sauce. Let it marinate for 5 minutes. Halve the pak choi lengthwise with the most beautiful green leaves. Cut the carrots into thin sticks.

Heat the wok and lightly toast the sesame seeds without adding fat. Take them out and set aside. Beat the egg. Heat the oil in the wok. Pass the tofu slices in the egg and fry them in portions on both sides until they are golden brown. Remove and keep warm. Brown the pak choi in the same pan over medium heat for approx. 5 minutes. Add the carrots and rice. Continue cooking for a few minutes. Season with the remaining soy sauce. Serve with the tofu slices and sprinkle with toasted sesame seeds. You may be interested to read tiramisu muffin recipe/ melon milkshake with noni.