A dish made with cubes of cooked tofu, vegetables and peanuts.
Ingredients
135g tofu
1/4 red bell pepper (40g)
1/4 green bell pepper (40g)
1/4 yellow bell pepper (40g)
1/2 small onion (70g)
1 bunch celery (50g)
1/2 carrot (75g)
1 tablespoon cassava starch
1 cup water (200mL)
1/4 teaspoon olive oil
1 tablespoon peanuts
3 tablespoon shoyu sauce
Steps
Cut the tofu into cubes and place in a greased pan. Bake in a preheated oven at 280°C for 10 minutes,
turning the cubes halfway through.
Dissolve the cassava starch in 3/4 of the water, stirring well. Set aside.
Heat the olive oil in a pan and add the carrots and peanuts, sautéing for 1 minute. Add the remaining water
to cook the carrots better. Add the remaining vegetables and cook for 4-5 minutes. Add the tofu and drizzle
with soy sauce. Add the tapioca starch and stir gently for 5 minutes. Serve immediately.
References
Slywitch, Eric. Alimentação sem carne. 2. ed. São Paulo, SP: Alaúde Editorial,
2015.
