Tofu and spinach in hot bean sauce
Originally, I wanted to buy black bean sauce in the Asian shop. But that was unfortunately out and instead then spicy bean sauce came home. Red, slick, and spicy - that can only be good!
Right: With a little vegetables, a packet of tofu and 15 minutes of effort, it was a great dinner. Also great: In principle, you can handle any vegetables that happen to bob in the fridge and have to go.
And here comes the recipe for 2 hungry:
1 sachet tofu natur with kitchen paper , dab dry and cut into bite-sized pieces.
In a pan 1 tbsp neutral oil or sesame oil heat up and fry the tofu pieces until they get a bit of color from all sides. This takes about 5 minutes per side.
While the tofu is frying, 1 - 2 onions peel and cut into slices. Wash 1 red or yellow parpique , remove the partitions and cores and cut into pieces.
Any other vegetables that are there or on which you feel like, also watch, clean and cut into pieces. For me, the carrots , some cabbages and the leftover spinach from the Isemarkt. I also found a few cashews on the shelf.Garlic and fresh ginger are always in my vegetable bowl , They also had to chopped small with them.
In a second pan heat 1 tbsp neutral oil and the vegetables (except for the spinach), cashews, garlic and ginger on high Fry temperature. Stir frequently to allow the vegetables to roast evenly and not to burn.
When all has softened, stir of the spicy bean sauce and let it stew for a few minutes. Then try, and maybe add some of the seasoning paste and salt . Finally, stir in the spinach and the fried tofu and let it steep for another 2 minutes.
Serve in pretty bowls (the picture shows a Japanese bento box). If you have coriander or basil on the windowsill, a few leaves will do well as a topping.