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JBIRDHEAD
Thai stir-fry with cucumber, cherry tomatoes, onion, pineapple and tofu
Vega is tasty! That's what the children think with this recipe.
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Ingredients
Directions
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Drain the tofu and cut into 1 cm cubes. Distribute over a clean tea towel, season with salt and let alone until used.
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Meanwhile, cook the rice according to the instructions on the package. Halve the cherry tomatoes.
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Cut the salad onion into rings and cut the pieces of pineapple smaller.
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Halve the cucumber in the length, scrape out the seeds with a teaspoon and cut the cucumber into slanting slices.
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Heat the oil in a frying pan and fry the tofu in 10 min. On medium heat until golden brown.
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Add the tomatoes, salad onion, pineapple and chili sauce and cook for 3 minutes. Add the cucumber and heat for another 2 minutes. Season with salt.
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Divide the rice and the tomato-pineapple mixture over the plates and serve immediately. Yummy! .
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Nutrition
585Calories
Sodium18% DV435mg
Fat31% DV20g
Protein36% DV18g
Carbs27% DV81g
Fiber20% DV5g
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