Tofu Ragout with Bell Peppers
- 250 grams Finely chopped tofu (prepared)
- 150 grams Peas (frozen)
- 4 scallions
- 2 garlic
- 200 grams Red Bell pepper
- 250 grams carrots
- 1 bunch Chervil
- freshly ground peppers
- 1 pinch cayenne pepper
- ½ teaspoon freshly grated ginger
- 2 teaspoons cornstarch
- 1 egg white
- 4 tablespoons sesame oil
- 250 milliliters Whipped cream
- 1 teaspoon sweet ground paprika
Drain tofu according to package instructions.
Thaw the peas. Trim scallions, rinse and cut the whites into rings. Cut the green parts of scallions into 5 cm (approximately 2-inch) long strips. Peel the garlic cloves and chop finely. Rinse the bell peppers, dry, cut in half, remove seeds and cut into strips. Peel carrots and cut into fine strips. Rinse the chervil, shake dry and chop finely.
Season the tofu with salt, pepper and cayenne pepper, add the ginger and mix with cornstarch and egg white.
Heat the oil in a wok and stir-fry tofu for 2 minutes. Remove from wok and add carrots and bell peppers. Stir-fry 1 minute. Then add garlic, scallion rings and peas, stir-fry briefly, pour in the cream and simmer for 2 minutes. Stir in the scallion greens, add the tofu back to the wok and season with paprika and salt.
Serve sprinkled with chervil.