Wok pan with almond sauce

Ingredients

Tofu (Basis) 1 Portion

Soy sauce (Kikomann) 15 Portion

Apple cider vinegar (Alnatura) 10 Bottle

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

Garlic, fresh 1 Piece

Frühlingszwiebel 30 each

Zucchini (Allgemein) 1 Portion

Carrot (Dojo) 1 Portion

Paprika (Allgemein) 1 Portion

Frisch mushroom (Basis) 1 Portion

Bean seedlings (Shanshi) 1 Portion

Sugar snap pea (Penny) 1 Portion

Coconutmilch (Basis) 1 Portion

Asia Wok seasoning salt (Toopas) 1 Portion

Native sesame oil (Ölmühle Solling) 10 Portion

White almond butter (Dm Bio) 20 Portion

Soy sauce (Kikomann) 20 Portion

Freshly squeezed lime juice (Limette) 5 Portion

Chopped almonds (Dr. Oetker) 10 Bag

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.