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Tracy Charles Sunley
Tofu lasagne with stir-fried vegetables
Lasagna with tofu, sambal brandal, tahtsai or bok choy, paprika, sesame oil and Japanese soy sauce
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Ingredients
Directions
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Cut tofu in length into 6 slices and drain on kitchen paper. Stir in sambal with 1 1/2 tablespoon of oil in a bowl. Brush slices of tofu on both sides. Leave at least 10 at least.
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Peel onion and garlic and cut into thin parts. Clean pak choi (or ttsai) and cut into broad strips. clean peppers and cut into strips.
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Heat in wok3 / 4 tablespoon oil and 1/2 tablespoon of sesame oil and fruit onion and garlic gently. Pour in pak choi and let it shrink all the time. Spoon on plate and keep warm.
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Heat again in wop 3/4 tablespoon of oil and 1/2 tablespoon of sesame oil and stir-fry peppers approx. 3 minutes al dente. In the meantime, heat the dry cooking pan with non-stick coating. Place slices of tofu in them and brown in half an hour for about 4 minutes.
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Put tofu on two plates and scoop pak choi, cover with tofu paste. Scoop peppercorn on top and cover with the last slices of tofy. Drip soy sauce around it. Serve with flat bread.
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Nutrition
520Calories
Sodium0% DV1.005mg
Fat52% DV34g
Protein60% DV30g
Carbs9% DV28g
Fiber8% DV2g
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