Chinese vegetables with tofu and rice

Ingredients for 2 servings:

• 1 bag of rice
• 250 g tofu, in small pieces
• some sunflower oil
• 250 g broccoli, in small florets
• 1 red bell pepper(s), cut into strips
• 1 small onion(s), cut into rings
• 2 large mushrooms, sliced
• ½ jar bamboo shoots
• 50 ml vegetable stock
• ml soy sauce
• salt and pepper
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cook the rice according to the package instructions. Cut the tofu into small pieces and fry in a little oil. Season with salt and pepper if desired. Fry the bamboo shoots separately in a little oil for about 5 minutes. Fry the broccoli in a little oil for about 3 minutes, stirring constantly. Add the bell peppers and onions and fry for another 3 minutes, stirring occasionally. Add the mushrooms and fry for another 3 minutes. Deglaze with vegetable stock and soy sauce and continue to simmer. Season with pepper and cayenne pepper to taste. Finally, add the bamboo shoots and tofu. The amounts and cooking time can be adjusted slightly. The vegetables should remain crisp and most of the liquid should be cooked away.