Tofu vegetables from the wok

Ingredients for 2 servings:

• 250 g tofu, firm
• 1 tbsp sesame oil
• 3 tbsp soy sauce, light
• salt and pepper
• 1 handful of sugar snap peas, cut into thirds
• 1 carrot(s), cut into fine strips or slices
• 1 bunch of spring onions, cut diagonally into rings
• 8 cocktail tomatoes, halved
• 1 piece(s) fresh ginger, approx. 3 cm long, finely diced
• 2 garlic cloves, finely diced
• 1 small red chili pepper(s), cut into fine rings
• 2 tbsp oil (peanut oil)
• some vegetable stock, to deglaze
• possibly coriander leaves, fresh, torn, if required

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Dice the tofu and marinate for about 20 minutes in a mixture of 1-2 tablespoons of light soy sauce, sesame oil, a little salt, and pepper. Drain (reserving the marinade) and pat dry. Heat the wok with 1 tablespoon of peanut oil, then fry the tofu for about 2-3 minutes, stirring frequently. Remove and set aside. Briefly roast the ginger and garlic in the remaining oil, then add the spring onions, carrot sticks, and snow peas and stir-fry for 3 minutes. Deglaze with the tofu marinade and a little vegetable stock, if desired. Add the chili pepper and bring to a boil briefly. Then add the tomatoes and tofu cubes, bring to a boil briefly, and season with salt and pepper. If desired, add coarsely chopped fresh cilantro. Serve with basmati rice or simply a fresh baguette.