Tofu with vegetables and sesame sauce

Name: tofu with vegetables and sesame sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 winter carrot; 1 thin leeks; 1 green pepper; 50 g Sesame seed; 3 el light soy sauce; 2 el rice vinegar; 1 el granulated sugar; 1 el sherry medium dry; 1 liter vegetable stock of tablet; 375 g tofu natural; 2 el traditional olive oil

Tofu with carrot, leeks, peppers and a sauce of soy sauce, rice vinegar and sherry.

Ingredients

Kitchen Stuff

mortar

Directions

Clean the winter carrot and cut into 6 cm pieces and then into thin slices. Halve the leeks longitudinally, wash and cut into pieces of 6 cm.
Cut the peppers into pieces and clean. Cut the carrots, leeks and peppers into small strips. Roast the sesame seeds light brown in a dry frying pan.
Store 1 tbsp of the seeds. Crush the rest with a mortar and mix in a bowl with soy sauce, rice vinegar, sugar and sherry.
Bring the broth to the boil. Cut the tofu into thin slices and heat in the stock for 5 minutes on low heat. Heat oil in a wok or frying pan.
Stir fry the pepper and carrot for 1 min. Spoon the leek through and cook for 1-2 minutes. Scoop the tofu out of the stock and spread over plates.
Stir in the sesame sauce again and scoop over the tofu. Place the vegetable strips and on the tofu and sprinkle the sesame seed withheld.