Fried tofu on vegetables

Ingredients for 4 servings:

• 500g tofu
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 300 g sprouts (soybean sprouts)
• 100 g mushrooms (fresh shiitake mushrooms)
• 1 tbsp wine (Mirin, Japanese cooking wine or cream sherry)
• 2 tbsp rice wine
• 3 tbsp soy sauce
• 1 pinch of sugar
• 3 tbsp oil, neutral
• chives

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the tofu into 1 cm thick slices and gently squeeze the water between paper towels. Trim the bell peppers and cut into thin strips. Wash the bean sprouts. Trim the mushrooms and cut them into thin slices. Mix the mirin, sake, soy sauce, and sugar well. Fry the tofu slices in a pan with 1 tablespoon of oil until golden brown on both sides, then remove and keep warm. Heat the remaining oil in the pan. Add the bell peppers and mushrooms and sauté. Add the bean sprouts and cook until crisp. Then pour in the seasoning mixture and bring to a boil. Season the vegetables to taste and arrange on a platter or plate. Place the tofu slices on top and garnish with chives.