Asian tofu and vegetable stir-fry with ginger and honey

Ingredients for 2 servings:

• 300 g yellow bell pepper(s)
• 200 g carrot(s)
• 300 g tomatoes
• 180 g mung bean sprouts
• 1 piece(s) ginger (approx. 2 x 4 cm)
• 1 stalk(s) lemongrass
• 1 tbsp honey
• 2 tbsp soy sauce
• some sea salt
• some pepper
• some oil
• 200 g tofu, natural
• some cornstarch
• some sea salt
• some pepper
• Oil for frying
• 150 g basmati
• 300 ml water
• 1 tsp, leveled sea salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

with basmati rice

Add twice the amount of water to the rice and season with salt. Bring the rice to a boil and simmer over low heat for about 20-25 minutes. For the vegetables, slice the bell peppers. Slice the carrots and eighth the tomatoes. Peel and finely chop the ginger. Wash and dry the mung bean sprouts thoroughly. Cut the tofu into 0.5 cm thin slices. Season a little cornstarch (about 3-4 tablespoons) with salt and pepper and toss the tofu in it. Fry the tofu in a non-stick pan with a little oil until golden brown on all sides, then set aside. Sauté the ginger and lemongrass in a little oil in the non-stick pan. Add the bell pepper strips and carrot sticks and sauté briefly (2-3 minutes). Then add the tomatoes and mung bean sprouts and sauté for about 2 minutes. Season everything with salt, pepper, soy sauce, and honey. Remove the lemongrass. Add the tofu and heat briefly. Serve the tofu and vegetable stir-fry with the prepared basmati rice.