Thai stir-fry with cucumber, cherry tomatoes, onion, pineapple and tofu

Name: Thai stir-fry with cucumber, cherry tomatoes, onion, pineapple and tofu
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 375 g tofu natural; 300 g White rice or wholemeal rice; 250 g Cherry tomatoes; 6 salad onion bunch; 250 g fresh pineapple pieces; 1 cucumber; 3 el peanut oil; 4 el sweet chilli sauce

Vega is tasty! That's what the children think with this recipe.

Ingredients

Directions

Drain the tofu and cut into 1 cm cubes. Distribute over a clean tea towel, season with salt and let alone until used.
Meanwhile, cook the rice according to the instructions on the package. Halve the cherry tomatoes.
Cut the salad onion into rings and cut the pieces of pineapple smaller.
Halve the cucumber in the length, scrape out the seeds with a teaspoon and cut the cucumber into slanting slices.
Heat the oil in a frying pan and fry the tofu in 10 min. On medium heat until golden brown.
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.
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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