Tofu in Wok with Vegetables

Ingredients

• 600 g tofu
• 4 tbsp soy sauce
• 100 ml Rice wine
• 1 Lime (juice)
• 1 tsp brown sugar
• 1 red bell pepper
• 1 red chili pepper
• 4 Spring Onions
• 40 g cashews
• 2 Garlic cloves
• 3 cm ginger
• 2 tbsp peanut oil
• 1 tsp Sichuan pepper

Instructions

1. 1.

   Dice the tofu into bite-sized cubes. Whisk soy sauce with rice wine, lime juice and sugar. Mix in the tofu and let marinate for about 30 minutes.

2. 2.

   Wash, halve, and clean the bell pepper and chili; dice the pepper and finely chop the chili. Wash and trim the spring onions, cutting them diagonally into 2-3 cm pieces. Roughly chop the cashews. Peel and finely mince the garlic and ginger.

3. 3.

   Remove tofu from the marinate, drain, and sear it in a hot wok with oil until golden brown all around. Push tofu to the side, briefly sauté garlic and ginger. Add chili, pepper and spring onions, stir-frying for about 2 minutes. Deglaze with the remaining sauce, combine everything, and finish with Sichuan pepper.

4. 4.

   Serve over rice if desired.