Tofu Strips

Ingredients

• 250 g tofu (cut into strips)
• 150 g peas (frozen)
• 4 Spring Onions
• 2 Garlic cloves
• 200 g red bell pepper
• 250 g carrots
• 1 bunch chervil (20 g)
• Salt
• ground pepper
• a pinch cayenne pepper
• 0.5 tsp freshly grated ginger
• 2 tsp cornstarch
• 1 Egg white
• 4 tbsp sesame oil
• 250 ml heavy cream (at least 30% fat)
• 1 tsp Sweet paprika powder

Instructions

1. 1.

   Parboil the tofu strips in a pot of boiling salted water according to package instructions, then drain.

2. 2.

   Thaw peas. Wash spring onions, trim and cut the whites into thin rings and the greens into ~5 cm long strips. Peel garlic cloves and finely chop. Wash pepper, pat dry, halve, seed and slice into strips. Peel carrots and cut into fine strips. Wash chervil, shake dry and finely chop.

3. 3.

   Season tofu with salt, pepper and cayenne. Add ginger and mix in cornstarch and egg white.

4. 4.

   Heat oil in a wok and stir‑fry tofu over medium heat for 2 minutes. Remove, then add carrots and pepper and cook 2–3 minutes. Add garlic, spring onion rings and peas, stir well, deglaze with cream and simmer for 2 minutes.

5. 5.

   Add the green parts of spring onions, return tofu to the pan and season with paprika powder and salt. Plate the dish and sprinkle with chervil before serving.