Crispy Fried Vegetables, Tofu and Sauerkraut 🥢

⁠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

⁠Tahini Sauce:⁠

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 ⁠
50ml water⁠

Preparation:⁠

⁠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!⁠