One-Pan Tofu with Vegetables

INSTRUCTIONS

• 1
  First, prepare the vegetables: Cut broccoli florets into smaller pieces with a knife as needed. Remove seeds from the bell pepper and slice it thinly. Peel the onion and also slice it thinly. Peel and finely chop the garlic and ginger. Peel the carrots, slice them into thin rounds, and cut them in half. Finely chop the spring onion.
• 2
  Drain the tofu, pat it dry with a cloth, cut it into smaller rectangles (approx. 1 cm × 3 cm), and coat it first in salt, then in pepper, and finally in cornstarch. Next, take a large pan and heat it over medium heat. Once the pan is hot, pour in the rapeseed oil, add the sliced tofu, and sauté over medium heat for 6–8 minutes until golden brown.
• 3
  Meanwhile, prepare the dressing: Take a mug, add soy sauce, chicken broth, honey, and cornstarch, mix with a fork, and season with salt and pepper. Set the prepared dressing aside.
• 4
  Once the tofu is sautéed, prepare a bowl and transfer the sautéed tofu into it. Then, add the chopped garlic, ginger, and sliced carrots to the pan and sauté 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, sauté for another 2–3 minutes, and then return the sautéed tofu to the pan.
• 5
  Stir the prepared dressing to prevent the cornstarch from settling at the bottom of the mug, and pour it into the pan. Cook the 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.