Glazed tofu and vegetables

Ingredients

for 4 servings

• peanut oil 40 g
• carrots 150 g in strips
• fresh ginger root 10 g grated
• fine salt 2 Liffo spoon
• fresh garlic 1 clove julienned
• fresh fennel 150 g in strips
• white cabbage 130 g in strips
• plain firm tofu 400 g in medium dice
• soy sauce 30 g
• maple syrup 10 g
• white wine vinegar 5 g
• green parts of spring onions 50 g in rounds
• sesame seeds 20 g
• cornstarch 10 g

Allergens: soy, peanuts, sesame

Setting up Liffo

Container 1

In the first container put 40 g of peanut oil.

Container 2

In the second container put 150 g of carrots, in strips, 10 g of fresh ginger root, grated, 1 Liffo spoon of fine salt and 1 clove of fresh garlic, julienned.

Container 3

In the third container put 150 g of fresh fennel, in strips.

Container 4

In the fourth container put 130 g of white cabbage, in strips and 1 Liffo spoon of fine salt.

Container 5

In the fifth container put 360 g of plain firm tofu, in medium dice.

Container 6

In the sixth container put 40 g of plain firm tofu, in medium dice, 30 g of soy sauce, 10 g of maple syrup and 5 g of white wine vinegar.

Container 7

In the seventh container put 50 g of green parts of spring onions, in rounds, 20 g of sesame seeds and 10 g of cornstarch.

• Select when the recipe should be ready

Liffo needs 30 minutes of cooking for this dish.