Tofu with Thai vegetables

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat

Ingredients

  • 1 bunch of 4 spring carrots
  • 1 bunch baby beetroot
  • 4 bulb spring onions, with stems
  • ½ cucumber
  • 2 bird’s eye chillies
  • 1 tablespoon green peppercorns
  • 200 ml vegetable stock
  • 150 g smoked tofu
  • 12 cherry tomatoes
  • 1 bunch Thai basil
  • 2 tablespoons soy sauce
  • 3 tablespoons peanut oil

1 flameproof casserole dish

1 chopping board

Method

Peel the carrots and beetroot and cut them in two. Cut the bulb spring onions into quarters, then slice the stems.

Thinly slice the unpeeled cucumber.

Cook the beetroot for 10 minutes in boiling water in a flameproof casserole dish, then rinse.

Dry the casserole dish and sauté the onions and carrots in the oil. Add the chillies and green peppercorns, pour in the stock, cover and cook for 10 minutes on a low heat. Add the rest of the ingredients and cook for another 5 minutes.