Tofu with One-Pan Vegetables

INSTRUCTIONS

• 1
  First, prepare the vegetables: Cut the broccoli florets into smaller pieces if needed. Remove the seeds from the bell pepper and slice it into thin strips. Peel the onion and also slice it into thin strips. Peel and finely chop the garlic and ginger. Peel the carrot, slice it into thin rounds, and cut them in half. Finely chop the spring onion.
• 2
  Drain the tofu, pat it dry with a towel, cut it into smaller rectangles (about 1 cm × 3 cm), and coat it first in salt, then in pepper, and finally in cornstarch. Next, take a larger pan and heat it over medium heat. Once the pan is hot, pour in the canola oil, add the sliced tofu, and fry over medium heat for 6–8 minutes until golden brown.
• 3
  Meanwhile, prepare the dressing: Take a cup, add soy sauce, chicken broth, honey, and cornstarch, mix with a fork, and season with salt and pepper. Set the finished dressing aside.
• 4
  Once the tofu is fried, prepare a bowl and transfer the fried tofu into it. Then add the chopped garlic, ginger, and sliced carrot to the pan and fry for 2–3 minutes over medium heat. Next, add the broccoli florets, bell pepper slices, chopped spring onion, and frozen green beans to the pan, fry for another 2–3 minutes, and then return the fried tofu to the pan.
• 5
  Stir the prepared dressing to prevent the cornstarch from settling at the bottom of the cup, and pour it into the pan. Cook the resulting mixture, stirring constantly, for 2–3 minutes until it thickens. Finally, remove the pan from the heat, season the mixture with salt and pepper as needed, and serve.