375 gr tofu
200 gr bimi
1 pointed pepper, in cubes
150 gr chanterelles, in strips
dash of soy sauce
1 teaspoon sambal
Wok oil for frying
Drain the tofu and pat dry. Cut them in half and pat dry as much as possible. Then cut them into cubes. Heat some wok oil in a wok and add the tofu, a dash of soy sauce and sambal and fry over high heat until the cubes have a nice brown crust.
Then scoop them out of the pan and add the diced bell pepper and fry the liquid and the soy sauce of the tofu for 2 minutes. Then add the bimi and fry for a further 5 minutes. Finally add the chanterelles and the tofu and fry briefly. Garnish the stir-fry dish with some fried onions.
Tip: you can also replace the chanterelles with mushrooms.
Source: Leukerecepten by leukerecepten-nl.
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