Tofu steak with wild mushrooms, pak choi and Indonesian soy sauce

Ingredients

500 g tofu
250 g chestnut mushrooms
1 head pak choi
250 g beans
1 carrot
1 red onion
100 g bean sprouts
50 g peanuts
½ bunch green asparagus
20 g Bresc Garlic chopped
20 g Bresc WOKginger
10 g Bresc WOKchilli
1 dl Indonesian soy sauce
1 dl chilli sauce
emping (nut crackers)

Preparation method

Slice the tofu into four slices and fry them in oil until golden-brown. Put to one side. Cut the onion into half rings and the beans in half. Clean the carrot and cut into slices. Slice the mushrooms and cut the green asparagus into lozenges. Fry everything well in a hot pan and add the chilli, ginger and garlic. Add the chilli sauce and Indonesian soy sauce and continue cook briefly. Heat the tofu briefly in the oven. Serve with the vegetables and some emping.