Wok pan with almond sauce

Ingredients

Tofu (Basis) 1 Portion (100 g)

Soy sauce (Kikomann) 15 g

Apple cider vinegar (Alnatura) 10 ml

Agave syrup Bio Zentrale, natural products (Bio Zentrale) 5 g

Garlic, fresh 1 Piece (3 g)

spring onion 30 g

Zucchini (Allgemein) 1 Portion (100 g)

Carrot (Dojo) 1 Portion (100 g)

Paprika (Allgemein) 1 Portion (100 g)

Frisch mushroom (Basis) 1 Portion (100 g)

Bean seedlings (Shanshi) 1 Portion (100 g)

Sugar snap pea (Penny) 1 Portion (50 g)

Coconutmilch (Basis) 1 Portion (100 ml)

Asia Wok seasoning salt (Toopas) 1 Portion (3 g)

Native sesame oil (Ölmühle Solling) 10 ml

White almond butter (Dm Bio) 20 g

Soy sauce (Kikomann) 20 g

Freshly squeezed lime juice (Limette) 5 ml

Chopped almonds (Dr. Oetker) 10 g

Preparation

1. 1

   Drain the tofu between a kitchen towel and with a heavy saucepan. Leave to marinate with the marinade ingredients for approx. 10 mins.

2. 2

   Add the marinade ingredients (soy sauce, apple cider vinegar, agave syrup) and leave to marinate for approx. 10 mins.

3. 3

   Chop the vegetables, roughly chop the almonds and stir the almond sauce into a smooth mixture.

4. 4

   Heat a little oil in a wok and in a small frying pan.

5. 5

   Fry the almonds in the small pan, deglaze with a little soy sauce and set aside.

6. 6

   Fry the vegetables (except the peppers) in the wok.

7. 7

   Add the bean sprouts and deglaze everything with coconut milk. Continue to simmer and now add the paprika.

8. 8

   Put everything to one side and stir in the almond sauce.

9. 9

   In the meantime, fry the tofu in a small pan.

10. 10

    Deglaze the wok with the coconut milk, bring to the boil briefly and remove from the heat.

11. 11

    Then prepare the almond sauce and mix all the other ingredients together.

12. 12

    Serve everything together.