Go Back
+ servings
pan-fried vegetables with tofu and sesame and soy sauce
Print Recipe
5 from 7 votes
Vegetable Pan
Simple and quick vegetable pan with fresh vegetables and tofu. Recipe of cook professional Thomas Sixt.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Main Courses
Cuisine: Asian Recipes
Keyword: Gluten Free Recipes
Servings: 2 Persons
Calories: 267kcal
Author: Thomas Sixt
Ingredients
  • 15 pc sugar snaps
  • 1 pc red bell pepper
  • 1 pc green bell pepper
  • 1 pc yellow bell pepper
  • 1 pc garlic clove
  • 150 g white cabbage
  • 1 pc carot
  • 150 g Tofu I prefer to use smoked tofu
  • 4 tbs peanut oil
  • 50 g soybean sprouts
  • 1 tsp coriander ground
  • 40 ml soya sauce
  • 5 tsp Sesam
Instructions
  • Wash and dry the vegetables and place them ready to prepare.
  • Cut the sugar snap peas lengthwise into triangles.
  • Cut the peppers in half, remove the seeds and cut into 2 cm pieces.
  • Peel the garlic and cut into fine cubes.
  • Cut the white cabbage and the carrot into fine strips.
  • 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.
  • 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.
  • Arrange the vegetable pan on plates, add the tofu slices and serve sprinkled with sesame seeds.
  • Add the rest of the soy sauce to the vegetable pan and enjoy!
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*
Fat 16g25%
Saturated Fat 2g13%
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Sodium 1567mg68%
Potassium 637mg18%
Carbohydrates 25g8%
Fiber 6g25%
Sugar 7g8%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.