Wok with Tofu and Cashew Nuts

For the wok with tofu first prepare the vegetables cut the tofu into cubes of about 1×1 cm. Prepare 1/2 L vegetable soup with a soup cube. Add the tofu cubes to the warm vegetable soup, add plenty of soy sauce (taste!), salt, pepper.

Leave the tofu cubes in the marinade for at least 1/2 hour. Pre-cook the vegetables until firm to the bite. Clean and chop remaining vegetables.

Dice 1 large or 2 small onions, chop 2-3 cloves garlic into small cubes (do not press!), peel 2-3 cm ginger and also chop into small cubes.

Sauté onions, garlic and ginger in a large enough pan or preferably in a wok with peanut oil. Add all the vegetables except bean sprouts and sauté for a few minutes.

Now strain the tofu, collecting the marinade in a bowl. Use about 2/3 of the marinade to infuse the vegetables, setting the tofu cubes aside for now.

The remaining marinade is poured away. Now add the cashew nuts. Cook for a few minutes, then thicken with Fix Einbrenn.

Add tofu cubes and precooked vegetables. Let marinade for a while, season with salt, pepper and if desired soy sauce and serve.

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