Colorful Tofu and Vegetable Pan with Broccoli and Bell Pepper
40 min
Under an hour
Knuspr-Küche
Ingredients
Preparation method
Ingredients overview
- 300 g broccoli (in florets)
- 220 g red bell pepper (in strips)
- 100 g yellow onion (in strips)
- 4 cloves garlic (finely chopped)
- 10 g fresh ginger (finely chopped)
- 140 g carrots (in slices)
- 2 spring onions (in rings)
- 400 g natural tofu (diced)
- 3 tbsp cornstarch (1 tbsp for tofu, 2 tbsp for sauce)
- 2 tbsp rapeseed oil (for frying)
- 100 g green beans (frozen)
- 1 pinch salt
- 1 pinch black pepper
- 80 ml soy sauce
- 150 ml chicken broth (or vegetable broth)
- 2 tbsp liquid honey
Preparation
First, prepare the vegetables: Divide the broccoli into small florets. Core the bell pepper and cut it into fine strips. Peel the onion and also cut it into fine strips. Peel and finely chop the garlic and ginger. Peel the carrots, cut them into thin slices, and halve them if necessary. Cut the spring onions into fine rings.
Fry tofu and prepare sauce
Drain the tofu well, pat it dry, and cut it into pieces approximately 1 x 3 cm. Season with salt and pepper and toss in 1 tbsp of cornstarch. Fry in a large pan with rapeseed oil for 6–8 minutes until golden brown, then remove. Meanwhile, mix the sauce: In a cup, whisk together soy sauce, broth, honey, and the remaining 2 tbsp of cornstarch until smooth.
Cook vegetables and finish
In the same pan, sauté garlic, ginger, and carrots for 2–3 minutes. Add broccoli, bell pepper, spring onions, and frozen beans and fry for another 2–3 minutes. Return the tofu to the pan. Stir the sauce again, pour it in, and simmer for 2–3 minutes, stirring, until it thickens. Season to taste and serve. Rice pairs well with this.
Chef's tip
Serve the dish with basmati rice or glass noodles. Before serving, you can garnish each portion with white sesame seeds and fresh cilantro.
30 min
Under an hour
