Summary

Ingredients

• 500 g tofu
• 1 red pepper (s)
• 1 green pepper (s)
• 300 g sprouts (bean sprouts)
• 100 g mushrooms (fresh shiitake mushrooms)
• 1 tablespoon wine (mirin, Japanese cooking wine or cream sherry)
• 2 tablespoon rice wine
• 3 tablespoon soy sauce
• 1 pinch sugar
• 3 tablespoon oil, neutral
• chives

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Instructions

1. Cut the tofu into 1 cm thick slices and squeeze out lightly between kitchen paper.
2. Clean the peppers and cut into thin strips. Wash the bean sprouts. Clean the mushrooms and cut into thin slices.
3. Mix mirin, sake, soy sauce and sugar together well.
4. Fry the tofu slices in a pan in 1 tablespoon of oil until golden brown on both sides, then remove and keep warm. Heat the remaining oil in the pan. Add the peppers and mushrooms and sauté in them. Add the bean sprouts, cook everything together until crisp. Then pour in the spice mixture and bring to the boil once.
5. Season the vegetables to taste and arrange on a platter or plate.
6. Place the tofu slices on top and garnish with the chives.