Fried Vegetables and crunchy Tofu with Mustard Sauce
Portionen / Serves: one serving
Zutaten / Ingredients
for the vegetables in mustard sauce
  • 1-2 peppers
  • 1 mini pak choi
  • ~ 50 - 80 ml soy cream or the like
  • 1 tsp mustard
  • 1 clove of garlic, minced
  • 1 piece of ginger, minced
  • salt, parsley, basil, cumin to taste
  • some sambal or the like
  • some pine seeds
for the tofu in mustard marinade
  • ~ 1cm thick tofu slices
  • ~ 2 tbsp soy sauce
  • 1 tsp mustard
  • 1 clove of garlic, minced
  • 1 piece of ginger, minced
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • black sesame
Zubereitung / Instructions
I prepared the veggies and the tofu each in a separate pan. It's just easier that way as the tofu can fully soak in the mustard marinade like that.
Vegetables in mustard sauce
  1. Start with dicing the vegetables and mincing the garlic and ginger.
  2. Mix soy cream, mustard, salt, parsley, basil, cumin, sambal, garlic and ginger in a bowl and add some water if it's too thick (keep in mind that your sauce will thicken quite heavily; you can always add more cream or water to adjust the thickness)
  3. Add oil to a heated pan and fry your vegetables until al dente. Pour the sauce into the pan and let it simmer until it thickened a bit.
  4. Fry some pine seeds in a pan and garnish your vegetables with them.
Tofu in mustard marinade
  1. Mix the soy sauce, mustard, garlic, ginger, rice vinegar and sesame oil in a bowl and add some water (too much soy sauce will make your dish too salty, so you want to add water to neutralize it and to have more liquid)
  2. To make the tofu as crunchy as possible press it between two paper towel covered cutting boards for about 20 minutes to drain it from excess water.
  3. Heat oil in a pan and bake the tofu in it until it's golden brown from both sides.
  4. Turn the heat down to a low setting and add the marinade (sesame oil burns rather quickly, so make sure the pan is not too hot anymore).
  5. Let it boil down for a while until the tofu has absorbed most of the sauce.
  6. Sprinkle with sesame and serve immediately.
Recipe by Purple Avocado at