Tofu skewers with soy sauce on a bed of sugar snaps

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.