Colorful vegetables with tofu and chili

Ingredients for 4 servings:

• salt and pepper
• 5 tbsp vegetable oil
• 1 chili pepper(s), fresh or dried
• 1 bell pepper(s), yellow
• 1 red bell pepper(s)
• 250 g broccoli
• 6 tbsp soy sauce
• 100 ml vegetable stock
• 1 bunch of spring onions
• 5 garlic cloves
• 250g tofu

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

low-calorie, vegetarian and super tasty

Cut the tofu into 1.5 cm cubes and place in a bowl. Peel the garlic cloves and press them through a ricer into the tofu. Clean the spring onions, cut them into thin rings, and sprinkle them over the tofu. Pour over the broth and soy sauce, and let them sit, covered, for about 1 hour. Stir occasionally. Clean the broccoli and cut them into small florets. Clean and quarter the two bell peppers and cut them crosswise into thin strips. Split the chili pepper, remove the seeds, and cut them into thin rings. If using a dried pepper, crush it slightly. Heat the oil in a wok or frying pan over high heat. Add the chili pepper and stir. Then remove the tofu cubes from the marinade and drain (save the marinade and spring onions). Fry in the wok or frying pan, stirring until browned all over. Remove the chili and tofu from the wok and transfer to a bowl. Add the bell pepper strips and broccoli to the wok and stir-fry for about 5 minutes. Deglaze with the tofu marinade and spring onions, bring to a boil, stir well, sauté for about 3 minutes, and then add the tofu back in. Season sparingly with salt and pepper and continue cooking for another 2 minutes. Season to taste. Serve with rice or noodles.