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Keto bowl with peanut sauce

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Ingredients

  • 300 g tofu
  • 1 clove garlic
  • 20 g ginger
  • 35 ml soy sauce
  • 10 ml rice vinegar
  • 1 shallot
  • 200 g mushrooms
  • 200 g broccoli
  • 3 tablespoons sesame oil
  • Salt pepper from the mill
  • 50 g Erdnussmus
  • 50 ml coconut milk
  • 400 g Konjaknudeln
  • 1 teaspoon black sesame seeds
  • Cayenne pepper

Instructions

  • Peel and chop finelythe garlic and ginger, mix with 30 ml soy sauce and rice vinegar.
  • Cut the tofu into slices and let it steep in the marinade for 20 minutes.
  • Peel the shallot and cut into small pieces.
  • Clean and quarter the mushrooms.
  • Wash broccoli and cut into florets.
  • Heat the oil in a pan and fry the shallot and mushrooms for 5–8 minutes over medium heat, season with salt and pepper, then fry the tofu in the pan.
  • Boil broccoli in salted water for 3 minutes.
  • Bring the peanut butter, coconut milk and the rest of the soy sauce to the boil and season with cayenne pepper.
  • Rinse konjak noodles thoroughly and cook in salted water for 2 minutes.
  • Serve the mushrooms with broccoli, konjac noodles and tofu, top with the peanut sauce and sesame seeds.
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Course Bowls / Meat substitutes
Diets Keto