Shop suey au tofu {vegan – sans gluten}
L’été il n’y a pas que les salades (ok sauf quand c’est la canicule, là je ne jure que par du cru !!!), il y a aussi les bons petits plats sautés et rapides à faire ! Mon plat préféré quand nous allions manger au restaurant asiatique avec mes parents quand j’étais plus jeune, était sûrement les légumes shop suey ! Un plat de légumes sautés avec une sauce incroyablement délicieuse ! Alors aujourd’hui j’ai voulu le reproduire en plat complet vegan en en faisant un shop suey au tofu.
Un plat en apparence complexe,
but just in appearance because in fact it is super simple to make and quick to cook (no need to be a cooking virtuoso !) ! In short, this is the kind of dish that everyone agrees with, tofu sautéed with syrupy sauce and vegetables is the winning combo ! In terms of vegetables, you can replace the snap beans with bok choi if you prefer or if you can't find them. I hope you like this recipe, anyway me, it’s a real childhood memory !
Shop suey au tofu {vegan – sans gluten}
POUR 4-6 PEOPLE
- 400 g firm tofu
- 1 courgette
- 2 carrots
- 200 g snap beans
- 1 cébette (young onion)
- 100 g the shiitakes
- 1 handful of mung bean sprouts
- 2 cloves of garlic
- Neutral vegetable oil
FOR THE SAUCE
- 5 tablespoons of soy sauce
- 1 tablespoon of sugar
- 1 pinch of chilli (to taste)
- 1 tablespoon of rice vinegar
- 1 tablespoon of cornstarch
- 6 cl of vegetable broths
- 1 teaspoon of sesame oil
- Prepare the sauce, To do this, mix all the ingredients together..
- Cut the zucchini and carrots into julienne strips, cut the shiitake and chop the onion then set aside.
- Cut the tofu into cubes then put it to cook in a pan with oil, turning regularly so that it does not stick, then set aside.
- In the same pan, add a drizzle of oil again then brown the onion, shiitake mushrooms and carrots 3 min stirring.
- Then add the snap beans, zucchini and garlic then continue 3 minutes.
- Finally add the tofu , stir the sauce and add it to the pan.
- Let it cook 3-4 minutes until the sauce becomes a little syrupy then finally add the mung bean sprouts and mix.
- Serve with white rice or as is !
