Colorful vegetables with tofu

Ingredients for 2 servings:

• 250g tofu
• 2 cloves garlic
• 60 g spring onions
• 125 ml vegetable stock
• 6 tbsp soy sauce, light
• 250 g broccoli
• 150 g red bell pepper(s)
• 150 g bell pepper(s), yellow
• 1 chili pepper(s), green, fresh
• 3 tbsp vegetable oil
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Cut the tofu into small cubes. Peel and mince the garlic, and mix well. Cut the spring onions into thin rings and sprinkle over the tofu cubes. Pour in the vegetable stock and soy sauce and let it marinate in the refrigerator for about 1 hour. Divide the broccoli into small florets and cut the thick stalks into small slices. Quarter the bell peppers lengthwise and cut the quarters crosswise into thin strips. Split the chili pepper lengthwise and cut the flesh into thin rings. Heat the oil in a wok and briefly fry the chili. Remove the tofu cubes from the marinade, drain well, and fry in the wok until golden brown on all sides. Then remove and drain on kitchen paper. Stir-fry the bell peppers and broccoli in the wok for about 3 minutes. Season with salt and pepper to taste. Pour in the tofu marinade and onions and bring to a boil. Then sauté everything over medium heat for 3 minutes. Add the tofu cubes and continue cooking for about 2 minutes, stirring constantly. Season with salt and pepper. Serve with rice or Chinese noodles.