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L'atelier des Chefs

Wok-fried tofu with carrots, mange-tout and radish Recipe

A vegetarian recipe of wok-cooked tofu, mange-tout, red radish, carrot with fresh herbs and sesame oil.

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Wok-fried tofu with carrots, mange-tout and radish Recipe
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Recipe rating  (10 vote(s)) :
10 vote(s)
  • Preparation  25mins
  • Cooking time  7mins
  • Rest time  0mn

Ingredients ( for people)

  • Soya beansprout(s) : 300 g
  • Carrot(s) with their greens : 1 bunch
  • Mange tout : 250 g
  • Pink radish(es) : 1 bunch
  • Fresh coriander : 0.25 bunch
  • Chervil : 0.25 bunch
  • Tarragon : 0.25 bunch
  • Freshly ground black pepper : 6 Turn
  • Fine salt : 6 pinch(es)
  • Alfalfa sprout(s) : 200 g
  • Olive oil : 30 ml
  • Sesame oil : 30 ml

Method

  • 1Peel and finely slice the carrots. Slice the mange-tout and the radishes on an angle. Cut the tofu into small cubes. Wash the alfalfa sprouts and discard any that have started to turn. Wash and roughly chop the herbs.
  • 2Heat a wok and add a little olive oil. Add the carrots and a pinch of salt and sweat for 1 minute. Add a glass of water, cover and cook for 3 minutes. Add the mange-tout to the pan and season with salt. Next, add the radish and the beansprouts. Mix well and adjust the seasoning if necessary.
    Finally, add the tofu, chopped herbs and 3 tablespoons of sesame oil.
  • 3Serve with a sprinkling of alfalfa sprouts.

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Chef's tip

« Try adding some dried fruits, pine nuts, hazelnuts or sesame seeds to this dish. »


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