Sautéed Tofu-Vegetable with the HERBS FROM THE SOUTH OF FRANCE MCHEF

Ingredients
  • 1 ferm tofu block, cut into cubes (or use meat or fish according to your liking)
  • 1 package of asparagus
  • 1/2 a red pepper, minced
  • 1 package of mushrooms, minced
  • 5 g (1 tsp) of HERBS FROM THE SOUTH OF FRANCE MCHEF
  • Drizzle of sunflower oil or vegetable oil
  • 15 ml (1 tbsp) soy sauce
  • 15 ml (1 tbsp) of sesame seeds
  • 5 ml (1 tsp) of sesame oil added at the very end!
  • 1 little piece of fresh ginger, peeled and finely grated added at the very end!
Préparation
  1. Prepare a bowl of ice water and have it next to the stove. Bring a large pot of water to a rapid boil. Add a heaping tablespoon of salt. Add the broccoli florets and cook until crisp-tender, 1 minute.
  2. In wok over high heat, add a drizzle of oil and sauté the mushrooms. Through halfway of the cooking time, add the red pepper. When mushrooms have a nice golden color, put them in a bowl and set aside.
  3. In the same wok over high heat, add a drizzle of oil and sauté tofu.
  4. Add soy sauce, sesame seeds and the HERBS FROM THE SOUTH OF FRANCE MCHEF.
  5. Sliced diagonally asparagus. Add them to the tofu. Add mushroom and pepper blend.
  6. Sauté well and add at the very end ginger and sesame oil. Place immediatly in a service dish and serve with jasmine rice or if your prefer, a fresh lemony salad! Enjoy!
Produits utilisés