OTHER LANGUAGES: deGerman

Vegetable Pan
Simple and quick vegetable pan with fresh vegetables and tofu. Recipe of cook professional Thomas Sixt.
Servings Prep Time
2Persons 15Minutes
Cook Time
12Minutes
Servings Prep Time
2Persons 15Minutes
Cook Time
12Minutes
Ingredients
  • 15pc sugar snaps
  • 1pc red bell pepper
  • 1pc green bell pepper
  • 1pc yellow bell pepper
  • 1pc garlic clove
  • 150g white cabbage
  • 1pc carot
  • 150g TofuI prefer to use smoked tofu
  • 4tbs peanut oil
  • 50g soybean sprouts
  • 1tsp corianderground
  • 40 ml soya sauce
  • 5tsp Sesam
Instructions
  1. Wash and dry the vegetables and place them ready to prepare.
  2. Cut the sugar snap peas lengthwise into triangles.
  3. Cut the peppers in half, remove the seeds and cut into 2 cm pieces.
  4. Peel the garlic and cut into fine cubes.
  5. Cut the white cabbage and the carrot into fine strips.
  6. Fry the prepared sugar peas, carrot strips, soya bean sprouts, white cabbage and paprika in a large pan with a little peanut oil at high heat, turning frequently.
  7. Cut the tofu or smoked tofu into slices. Slide the vegetables aside and fry the tofu in the remaining oil. Season the vegetables with the garlic and coriander and some soy sauce.
  8. Arrange the vegetable pan on plates, add the tofu slices and serve sprinkled with sesame seeds.
  9. Add the rest of the soy sauce to the vegetable pan and enjoy!
Recipe Notes

6. Calories Vegetable Pan, the Nutritional Values at a Glance

Nutrition Facts
Vegetable Pan
Amount Per Serving
Calories 267 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Sodium 1567mg 65%
Potassium 637mg 18%
Total Carbohydrates 25g 8%
Dietary Fiber 6g 24%
Sugars 7g
Protein 10g 20%
Vitamin A 146%
Vitamin C 535%
Calcium 14%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

 

OTHER LANGUAGES: deGerman