Asian vegetable stir-fry with tofu

Ingredients for 2 servings:

• 250 g mushrooms
• 1 jar of bamboo shoots (approx. 180 g)
• 2 m.-large carrot(s)
• 8 stalk(s) spring onion(s)
• 100 g sugar snap peas
• 2 chili peppers if needed
• 6 small shallots or onions
• 200g tofu
• 50 g glass noodles
• 1 tbsp oil (sesame oil)
• 4 tbsp soy sauce
• 4 tbsp sherry (alternatively Chinese plum wine)
• 1 tsp sugar
• Salt
• 1 cup vegetable broth
• 1 tsp cornstarch, Chinese spice
• 4 tbsp soy sauce
• 1 small onion(s)
• 1 tbsp tomato paste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

At least two hours before cooking, cut the tofu into bite-sized pieces. Mix together the marinade from soy sauce, finely chopped onions, and tomato paste. Let the tofu marinate (preferably in the refrigerator) in this marinade. Before cooking, preheat the oven to 200°C. Drain and set aside any leftover tofu marinade. Place the tofu pieces in an ovenproof dish and bake in the oven for about 20 minutes until crispy while cooking. Then add them to the stir-fry at the very end. For the vegetables, proceed as follows: First, clean or peel them. Slice the mushrooms, slice the bamboo shoots, cut the carrots into sticks, and cut the spring onions crosswise into approximately 4 cm wide strips. Defrost the snow peas. Wash the chilies and cut them into thin rings, removing the seeds. Peel and halve the shallots or onions. Soak the glass noodles in cold water, then cut them into small pieces with scissors. Heat sesame oil in a wok and fry the vegetables, stirring gently. After 5 minutes, add the snow peas and garlic. Fry everything for about 15 minutes. Meanwhile, heat lightly salted water. Let the soaked glass noodles stand for about 1 minute. Add soy sauce and sherry (or plum wine) to the vegetables. Season to taste with sugar, salt, and Chinese spice. If desired, add the tofu marinade. Pour in the vegetable stock and stir in the cornstarch. Bring the sauce to a boil and season again. Stir the drained glass noodles into the vegetables and heat briefly. Just before serving, remove the tofu from the oven and pour it over the vegetables. Basmati rice is delicious with it. Note: This dish also works well in a regular pan.