Chinese cabbage and tofu pan recipe
Chinese Cabbage and Tofu Pan recipe
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|100 g||tofu, diced|
|2 tbsp||sunflower oil|
|1 tbsp||cashew nuts|
|100 g||Chinese cabbage, sliced|
|½||red bell pepper, diced|
|50 g||oyster mushrooms, sliced|
|1 tsp||lime juice|
|1 tbsp||chili sauce|
|light soy sauce|
|dark sesame oil|
|1||spring onion, finely chopped|
Toast the nuts.
In a wok, heat the sunflower oil and fry the tofu over high heat for 4-5 minutes or until browned and crispy. Take out of the pan and set aside.
Stir-fry the bell pepper and carrot in the pan for approximately 3 minutes. Add the mushrooms and the Chinese cabbage and fry for another minute. Return the tofu, toss and season to taste with lime juice, soy sauce, sesame oil and chili sauce. Fold in the nuts and sprinkle with spring onion.
Serve with rice.
ca. 20 min
Cooking / Baking Time:
ca. 10 min
Grade of difficulty:
Calories per portion:
Reference: Chinese cabbage and tofu pan recipe
Recipe type: xarchivex
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