Ingredients for two people
1 tbsp coconut oil
1/2-1 jar of SUUR Love Craft Kraut Kimchi Style
200-250 g tofu, cut into 1 cm cubes
1 onion, peeled and cut into rings
1 small to medium-sized zucchini, cleaned and halved into pieces
1 small cauliflower, cleaned, florets cut into bite-sized pieces
2-3 handfuls of sugar snap peas, trimmed, ends removed
2 spring onions, cut into small rolls
optional: sesame and Thai basil
2 tbsp tahini
2 tbsp lemon juice
1 tsp toasted sesame oil
1-2 tsp maple syrup
1 tsp medium-hot mustard
1 clove of garlic, peeled and pressed
50 ml soy milk
For the sauce:
Puree all the ingredients for the dip in a blender or with an immersion blender until creamy. Season to taste and add some more water if the sauce is too thick.
Cook the cauliflower in a little salted water for 5-7 minutes until al dente. Drain and let stand.
Heat coconut oil in a pan and first fry the tofu cubes for about 5 minutes, stirring occasionally. Remove and set aside.
Add some coconut oil to the pan again and sauté the onion rings for about 3-5 minutes, then add the sugar snap peas, cauliflower, zucchini and spring onions and sauté for another 2-3 minutes while stirring. Add the tofu cubes and fold in again briefly.
Mix the slightly cooled vegetables on the plates with the SUUR Kimchi Style Kraut and the sauce. Optionally sprinkle with sesame and Thai basil.
🤟🏼 Bon appetit!