Vegan Asian Stir-Fry With Tofu, Edamame And Broccoli
If you're in a hurry, especially during the week, but don't want to miss out on great flavour, this quick and easy Asian stir-fry is just the thing! The simple ingredients, which don't require too much processing time, conjure up a filling dish in no time at all, which keeps well in the fridge for a day or two, making it super easy to cook in advance or keep it as leftovers for even more time-restricted days ahead. Bon appétit!
Ingredients
For 4 servings
2 cups basmati rice (raw)
4 cups of water
400g edamame (peeled)
1 large broccoli
1 block (approx. 200g) of tofu
2 onions
2 cloves of garlic
4 tbsp soy sauce
2 tbsp sesame oil
3 tsp ginger (ground / powdered)
A little coconut oil for the pan
Preparation
- Bring the rice and water to the boil until all the water has evaporated and the rice is cooked through and firm to the bite (see the packaging of the respective rice for the exact time). Set aside.
- Chop the onions and garlic into small pieces and dice the tofu. Remove the stalk from the broccoli and separate the florets.
- Fry the onions and garlic in a pan or a wok with the coconut oil for approx. 3 minutes.
- Add the tofu and fry for a further 3-4 minutes.
- Add the broccoli and edamame and fry for a further 10 minutes.
- Add the rice, soya sauce, sesame oil and ginger powder, mix well and fry for a further 2-3 minutes.
- Serve immediately and optionally sprinkle with a little sesame seed.
Tipp: If this is not salty enough for you, you can add a little more soy sauce.
