MARINATED TOFU WOK
WITH PAK CHOI AND VEGGIES
4
45 minutes
INGREDIENTS
To marinate the tofu
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150 g of Tofu
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2 tablespoons of water
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2 tablespoons of soy sauce
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1 teaspoon of rice vinegar
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1 splash of Sriracha Sauce
For the wok
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2 Pak Choi Groots cones
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150 g snow peas
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100g shiitake mushrooms
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2 carrots
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1 red chili
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Sunflower oil
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Soy sauce
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Pepper
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Basmati rice
PREPARATION
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We cut the tofu into small cubes.
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In a bowl mix the soy sauce, water, rice vinegar, and a bit of sriracha sauce. Add the tofu cubes, marinate for 30 minutes.
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We wash and dry the pak choi, steam for 5 minutes, and cut.
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We wash the snow peas, clean the shiitake, and peel the carrot. We cut everything.
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Chop the red chili into rings.
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In a wok or in a large frying pan, put a bit of sunflower oil and heat.
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When the oil is hot, add the shiitake and carrots and sauté for 3 minutes.
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Add the snow peas, the chili, and the drained tofu cubes and sauté for a couple of minutes.
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Season with a soy sauce and a pinch of black pepper and serve with basmati rice as a side dish.