Secco

Ingredients

• 400 gNatural tofu
• 200 gBroccoli
• 1 pieceRed bell pepper
• 150 gSnow peas
• 2 piecesCarrots
• 20 gFresh ginger
• 2 piecesGarlic cloves
• 60 mlSoy sauce
• 2 tbspSesame oil
• 1 tbspRice vinegar
• 1 tspHoney
• 1 tspCornstarch
• 1 pieceChili pepper

Preparation

1. 1Cut the tofu into even cubes and pat thoroughly dry with paper towels.
2. 2Wash the vegetables; divide the broccoli into small florets, cut carrots into matchsticks, and slice the bell pepper into strips.
3. 3Finely chop the ginger and garlic, deseed the chili pepper and slice into thin rings.
4. 4In a small bowl, whisk together the soy sauce, rice vinegar, honey, and cornstarch until smooth.
5. 5Heat a wok or large pan over high heat and fry the tofu in a little oil until golden brown on all sides.
6. 6Remove the tofu from the pan and set aside; then briefly sauté the ginger, garlic, and chili.
7. 7Add the vegetables and cook over high heat, stirring constantly, for about 5 to 7 minutes until crisp-tender.
8. 8Return the tofu to the wok, pour the prepared sauce over everything, and simmer briefly until the sauce thickens slightly.