Ingredients:
150g white cabbage
100g pumpkin
1 horn pepper
50g green and yellow bell peppers
50g green squash
100g tofu
50g cherry tomatoes
1 boaro (a type of herb)
Seasoning: cooking oil, sugar, roasted sesame seeds, soy sauce, vegetable bouillon powder
Instructions:
Step 1: Preparation
Cut boaro leaves diagonally, and set aside.
Make the sauce: mix 1 tablespoon of soy sauce, 1 tablespoon of vegetable bouillon powder, 1 teaspoon of sugar, 2 tablespoons of water, and 1 tablespoon of roasted sesame seeds.
Step 2: Prep the vegetables
Cut tofu into slices about 0.5cm thick and lightly fry them.
Separate the white cabbage into small pieces. Cut pumpkin into bite-size slices. Cut horn pepper into diamond shapes. Cut green and yellow bell peppers into bite-size pieces. Cut green squash into slices. Cut cherry tomatoes in half.
Boil water in a pot and blanch the white cabbage for a short time, then remove and soak in cold water. Repeat the same process with pumpkin.
Step 3: Stir-fry
Heat cooking oil in a wok, sauté boaro leaves, and add white cabbage, pumpkin, bell peppers, and green squash. Add the sauce and stir well.
Add boaro stems, cherry tomatoes, tofu, and horn pepper. Stir-fry until the vegetables are cooked, then turn off the heat.
Serve stir-fried vegetables with tofu and sesame sauce, which is flavorful and refreshing. The vegetables are crispy and sweet, with a fresh and clean taste.
