Tofu Strips in Pastry Cases

Precook the tofu strips according to instructions on the package and drain.

Peel the carrots and cut into thin slices. Rinse and thinly slice the scallions. Peel garlic and finely chop. Rinse the bell pepper, quarter, remove the seeds and ribs and cut into thin strips. Rinse the chile pepper, halve, remove the seeds and cut into fine strips.

Beat the eggs, cayenne pepper, salt, flour and some water into a tough dough.

For the sauce: Mix together the vegetable broth, sugar, vinegar, soy sauce and the cornstarch.

Heat the peanut oil in a preheated wok for frying.

Toss the tofu strips in the batter and place in the hot oil. Fry for about 1 minute until golden brown, remove and drain on paper towels.

If needed, remove some of the oil and briefly fry the vegetables with the onions and garlic in the remaining oil. Add the sauce, let briefly boil, add the tofu strips and season to taste.