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Honey tofu with vegetables

Honey tofu with vegetables

Preparation time:
25 min
Difficulty level:

Nutritional values:

30 g
29 g
26 g


Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Olive oilOlive oil 1 Teaspoon
Broccoli (fresh)Broccoli (fresh)¼ (125 g)
Leeks, leeks (fresh)Leeks, leeks (fresh)1 (200 g)
Sugar snap peas (fresh)Sugar snap peas (fresh) 75 g
Garlic (fresh)Garlic (fresh)½ (1,5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Soy sauce, soy sauce (dark)Soy sauce, soy sauce (dark) 2 ½ Teaspoon
Tofu (natural)Tofu (natural) 100 g
Lime juiceLime juice 1 Pinch(s)
Bee honey, honeyBee honey, honey ½ Teaspoon


Step 1:
Dice tofu. Mix honey and soy sauce and marinate the tofu cubes in it for minutes 1h. Blanch broccoli florets in salted water. Clean sugar snap peas and remove the ends. Cut bell bell pepper into cubes, leek into rings.
Step 2:
Drain the tofu and collect the marinade in the process. Heat oil in a large frying pan or wok and fry tofu until crispy. Remove the tofu from the pan and keep warm.
Step 3:
Fry the vegetables in the remaining oil in the pan for about 6 minutes until crunchy. Add garlic. Add remaining marinade and tofu. Season to taste with salt, pepper and lime juice.

Macronutrient distribution:

The recipe Honey tofu with vegetables is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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