Asian Vegetable Stir‑Fry with Tofu Mince

Cook 320 g Basmati rice according to the package instructions.

Press 150 g Extra firm tofu and 150 g Smoked tofu well to remove excess moisture, then crumble them until they resemble mince.

Heat Cooking oil in a pan and fry the crumbled tofu until crisp.

Add 30 g Tomato paste, 1 tsp Oregano, 1 tsp Paprika powder and ½ tsp Ground cumin to the tofu.

Roast the tofu mixture while stirring.

Deglaze with 29 ⅔ ml Soy Sauce for the tofu mince, let it reduce, then remove the tofu mince from the pan and set it aside for later.

Cut 150 g Carrots, 180 g Bell peppers, 150 g Zucchini and 200 g Broccoli fresh into bite-sized pieces.

Slice 2 pcs Green onions into rings and finely dice the 2 cloves Garlic and 20 g Fresh ginger (peeled).

Mix 59 ⅓ ml Soy Sauce for the sauce with 3 tbsp Lime juice, 1 tbsp Maple syrup, 1 tsp Rice vinegar, and 2 tsp Smoked paprika.

Mix 200 ml Vegetable Broth (warm) with 1 tsp Cornstarch in a separate bowl.

Heat Cooking oil in a large pan and sear the cut vegetables with 60 g Cashews.

Reduce the heat, then add the Fresh ginger, Garlic, and ½ tsp Chili flakes and fry while stirring.

Add 100 g Frozen shelled edamame, Green onions, and mixed soy-sauce, then stir everything together and simmer.

Add the broth-cornstarch mixture and simmer until the sauce thickens.

Fold the minced tofu from earlier into the vegetables.

Finish with 1 tbsp Sesame oil.

Add Basmati rice to meal-prep containers or bowls, top with the vegetable-tofu mixture, and garnish with toasted Sesame seeds and fresh herbs.