Work in progress. This aims to be a refreshing asian dish. Its not quite there yet but is a promising start.

Ingredients

Vegetables:

• 5 carrots (ca 200g)
• cabbage (ca. 200g)
• leek (ca. 200g)
• 2 red paprika

Tofu:

• 300g tofu
• 1 tsp msg
• 1 tbsp corn starch

Sauce:

• 100g water
• 3 tbsp brown sugar
• 2 tbsp lemon juice (I used 1/2 tsp citric acid instead)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp vegetable broth
• 1/2 tbsp sesame seeds
• 1 tbsp corn starch

Instructions

Cut the Vegetables and place it aside. Cube the tofu and marinade it with MSG and corn starch.

As always start by seasoning the wok. Remove the oil, clean it and put about 3tbsp oil in the wok. Heat it until the oil nearly starts smoking and add the carrots and cabbage. Stir fry this for about a minute before adding the leek. Stir fry one or two more minutes until you notice dark caramelization at some pieces. Now add a bit of water (around 30g). Still at full heat let this cook until the water is resolved. Remove the vegetables, add some oil and bring it up to heat again. Now add the tofu (or meat) and stir fry it until golden brown. Add the sauce and top it with the vegetables. Mix and let it cook for about a minute (or until the sauce thickened in).

Enjoy with some rice or other sides.

Next Time..

• try to add some ginger to the sauce
• chicken should work amazing with the sauce
• variation of vegetables might be beneficial