This delicious, pleasantly spicy vegetable stir-fry contains many different flavors that complement each other perfectly. A quick and easy to cook dish that you will love.

Step 1

Cut the tofu into 1 cm cubes; cut the zucchini in half lengthwise and cut into 5 mm slices; first cut off the ends of the beans, then cut into 3 cm pieces; quarter or sixths of the mushrooms; drain the pickled tomatoes over a sieve and cut into strips.

Bring a pot of salted water to the boil and cook the edamame for about 2 minutes. Then drain over a sieve, rinse with cold water and peel the beans out of the shell.

Step 2

In the meantime, heat a pan with 1 tablespoon of peanut oil and fry the tofu cubes for about 2 minutes, then add the zucchini slices and fry for 3 minutes. Meanwhile, mix 2 tablespoons of tamari with 2 tablespoons of water and then deglaze the contents of the pan with it, let it evaporate briefly and set aside on a plate.

Step 3

Wipe the pan with kitchen paper, heat again with 1 tablespoon of peanut oil and fry the green bean pieces for approx. 4 mins. Then add 1 tablespoon of peanut oil and the prepared mushrooms and fry for 3 minutes. Dust with 1/2 teaspoon each of cumin and coriander, deglaze with 200 ml vegetable stock and add the tomato strips. Bring to the boil once; Season with salt and pepper, then simmer for approx. 3 mins.

Meanwhile, chop 1 tsp oregano and 1 tsp thyme. Then add the peeled edamame, the fried tofu cubes and zucchini slices as well as the chopped herbs, mix well and heat in it. Season the vegetable pan with salt and pepper, arrange and serve.