Tofu with snow peas, mango and cashew nuts

Name: tofu with snow peas, mango and cashew nuts
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 business suit yellow rice 325 g; 1 bag carrots and snow peas 350 g; 1 package tofu natural 375 g; 1 pak choi; 2 el oil; 1 toe garlic in slices; 1 box mango boxful, 250 g, freezer; 100 g salted cashew nuts bag of 150 g

A tasty recipe. The vegetarian main course contains the following ingredients: yellow rice (325 g), carrots and snow peas (350 g), tofu naturel (375 g), bok choy, oil, garlic (in slices), mango (boxful, 250 g, frozen) and salted cashew nuts (bag of 150 g).

Ingredients

Directions

Boil the rice according to the instructions on the packaging, and collect 150 ml of cooking liquid during the draining. Boil the carrots and snow peas in large boiling water for 5 minutes. Cut the tofu into slices of 1 cm thick and cut them diagonally in four. Cut the bok choy stalks into 1 cm wide loops, tearing the leaf roughly.
Heat the oil in a wok. Stir the garlic 1 min. And scoop out of the pan. In the garlic oil, stir fry the tofu until golden brown and scoop out of the pan. In the rest of the oil, stir fry the pakististelen 3 min. Add the carrots and snow peas, the paksoiblad, the garlic, the mango cubes and the cashew nuts and stir fry until everything is warm. Pour the collected cooking liquid and bring to the boil. Re-create the tofu. Season with salt and pepper.
Divide the yellow rice over 4 plates, shovel the tofu-vegetable-mango mixture on top.