Tofu skewers with soy sauce on a bed of sugar snaps

Name: tofu skewers with soy sauce on a bed of sugar snaps
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1,5 block tofu à 375 g; 1 teaspoon garlic puree little pot; 5 tablespoons Japanese soy sauce; 1 dl medium dry sherry; 2 tablespoons sesame oil; 3 tablespoons chili sauce; 3 bunch onions; 1 bag green vegetables mixed 250 g; bag fresh coriander à 15 g; 2 tablespoons oil; salt; (freshly ground) black pepper

A tasty recipe. The vegetarian main course contains the following ingredients: block tofu (à 375 g), garlic puree (pot Go-Tan), Japanese soy sauce, medium dry sherry, sesame oil, chili sauce, spring onions, green vegetables (mixed 250 g), fresh coriander (à 15 g), oil, salt and (freshly ground) black pepper.

Ingredients

Kitchen Stuff

satay sticks
paper towel

Directions

Rinse Tofu and pat dry with kitchen paper. Tofu cut into 24 cubes of approx. 3 cm. Combine garlic puree, 2 tablespoons of soy sauce, 1 tablespoon of sherry, 1 tablespoon of sesame oil and chili sauce. Rub cubes of tofu gently through them. Approx. Leave for 30 minutes, occasionally shove cautiously. Clean the forest onions and cut into 24 pieces of approx. 3 cm. Coriander coarsely chop. Slices of tofu and spring onions stick alternately on satésticks. Stick all around with sesame oil. Place in a refrigerator until used.
Preheat four plates. Fry 1 tablespoon of oil in large frying pan and brown tofu pies for about 5 minutes, turning occasionally. Heat 1 tablespoon of oil in woks and cook green vegetables over medium-high heat for about 4 minutes, stirring al dente. Create coriander through it. Season with salt and pepper. Create vegetables in the middle of four plates. Put on tofuspies. Stir in soy sauce and sherry through shortening and reduce to a fine gravy on high heat. Create gravy around vegetables.