Perhaps your new favorite bean dish:
1. quarter peppers, remove seeds and cut into 1-2 cm cubes. Halve zucchini lengthwise and cut into 1 cm thick slices. Cut tofu into thick sticks, then into thick slices. Peel shallots and garlic and cut into fine slices.
Heat oil in a frying pan or wok and fry tofu and shallots until hot. Add bell bell pepper and roast for 4-5 min. Add garlic, zucchini, curry and turmeric powder and cayenne pepper and fry for a short time.
3. fill up with clear soup and whipped cream and open for 3 min. Add peas and sprouts and make another 2 min open. Season with salt, cayenne pepper and vinegar and thicken with sauce thickener. Serve sprinkled with chopped cashews. Serve with long grain rice.
Fat in g: 38
Carbohydrates in g: 16