Tofu Ragout with Bell Peppers

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.