If you want to prepare a quick and healthy meal, try our tofu vegetable stir-fry with coconut milk. We like to serve it with fine millet. You can store this already pre-cooked in the refrigerator, so you always have a side dish ready when it has to go fast. Our tofu vegetable stir-fry with coconut milk also goes wonderfully with some hummus or our vegan herb dip.
Did you know that tofu has been eaten for over 2’000 years? Originally, tofu comes from China and consists of clotted soy milk. “To” in Chinese means “bean” and “fu” stands for “coagulate”. Not only can it be prepared in a variety of delicious ways, it is also very healthy. Tofu provides vegetable protein and fiber, which saturate for a long time. It also contains many important minerals.
We have refined our tofu vegetable stir-fry with cumin. This spice is extremely healthy and should not be missing in your spice collection. Cumin (Cuminum cyminum) belongs – just like parsley – to the umbelliferae family. Cumin is also known as cumin and is cultivated in Southeast Asia. Cumin has been used as a medicinal plant for thousands of years and has long since found its way into Europe.
Important to note: Before you cook millet, soak it for 8 hours. This not only reduces the cooking time considerably, but also the phytic acid content.
Enjoy cooking!
Ingredients for the Tofu Vegetable Stir-Fry with Coconut Milk
- 250 g millet
- 1 zucchini
- 2 carrots, yellow and orange
- 1 kohlrabi
- 1 bunch of spring onion
- 400 g tofu
- 200 ml coconut milk
- 1 tbsp tamari
- 1 tsp cumin
- 1 clove of garlic
- 2 tbsp coconut oil
- Chives
- Sea salt and pepper
Preparation of the Tofu Vegetable Stir-Fry with Coconut Milk
Step 1
Soak the millet for 8-24 hours. Then pour away the water and use fresh water to cook the millet. You can add 1 tablespoon of coconut oil to the cooking water to make the millet creamier.
Cook the millet first, as it has a cooking time of about 20 minutes. During this time you can prepare the dish.
Step 2
Then you can prepare the vegetables. Cut them into bite-sized pieces.
Step 3
In a frying pan, sauté the finely chopped scallions in 1 tablespoon of coconut oil. Then add a finely chopped clove of garlic and sauté it with the onions for a few minutes.
Step 4
Then add the rest of the vegetables and the chopped tofu to the pan and sauté for a few minutes.
Step 5
Meanwhile, you can mix 200 ml of coconut milk with 1 tsp of cumin and season the sauce with 1 tsp of tamari, sea salt and pepper.
Step 6
Deglaze the steamed vegetables with the seasoned coconut milk and let the vegetables and tofu cook with the lid closed for at least 10 minutes.
Step 7
Arrange the tofu-vegetable stir-fry with the millet on plates and garnish the whole thing with fresh chives and sprouts.
Tip:
If the sauce is a bit too liquid for you, you can also use 1 tablespoon of Kuzu to thicken it. Our tofu and vegetable stir-fry with coconut milk also goes wonderfully with cooked rice.
