Ingredients
Ingredients for 10 servings:
- 300g Ardo prefried sliced onions
- 300g Ardo Soffritto Mix
- 20g Ardo garlic diced
- 600g Ardo Woodland mushroom mix
- 300g Ardo red kidney beans, precooked
- 10g Ardo Provence mix
- 10g Ardo parsley
- 5 bay leaves
- 1.5kg Ardo Skinny sweet potato fries
- 1kg tofu
- 1L vegetable stock
- Soy sauce
- 2 tbsp mustard
- 1 dl liquid butter
- ½ dl sunflower oil
- Corn starch
Allergens
Celery
Soy
Mustard
Preparation
- Stir-fry soffrito, garlic and Provence herbs in liquid butter, add the fried onions and mushrooms, let it fry till all the vegetables are defrosted and add the vegetable stock, mustard, bay leaves and soy sauce. Let it simmer, season pepper & salt and add the red kidney beans at the end. When ready, bind with the corn starch.
- Cut the tofu into pieces and fry them in sunflower oil, add soy sauce and let it caramelize around the tofu.
- Add the tofu to the stew and finish with the parsley.
- Deep-fry the skinny sweet potato fries and serve the with this great plant based stew.
Ardo products used in this recipe
