Teriyaki tofu with chicory

Ingredients for 2 servings:

• 200g tofu
• 2 shallots
• 1 garlic clove(s)
• 10 g fresh ginger
• 1 bell pepper(s), red
• 1 chicory
• 5 tbsp teriyaki sauce
• 3 tbsp oil
• 1 tsp brown sugar
• 150 ml vegetable stock
• 1 tsp organic lime zest, finely grated
• 2 dashes lime juice
• salt and pepper
• ½ bunch coriander leaves
• 2 tbsp peanuts, roasted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Cut the tofu into approximately 1 cm thick slices, then into strips. Mix with the teriyaki sauce. Cover and set aside. Slice the shallots into half rings. Finely chop the garlic clove and ginger. Clean, deseed, and quarter the bell pepper. Cut the quarters lengthwise into 1 cm wide strips. Clean the chicory and cut it crosswise into 2 cm wide strips. Heat 2 tablespoons of oil in a pan. Remove the tofu from the marinade and fry in the hot oil until golden brown, then remove from the pan. Add 1 tablespoon of oil to the pan, fry the shallots, ginger, and garlic for 2 minutes. Add the bell pepper and fry for a further 2 minutes. Caramelize with the brown sugar. Fold in the chicory and tofu. Add the vegetable stock and the tofu marinade and bring to a boil. Add the lime zest. Season to taste with 1-2 dashes of lime juice, salt, and pepper. Sprinkle with coriander leaves and roasted peanuts.