Pan-fried Tofu with Vegetables

Start by preparing the vegetables: cut the broccoli into small florets. Core the bell pepper and cut it into thin strips. Peel the yellow onion and cut it into thin slices. Finely chop the garlic and peeled ginger. Peel the carrots and cut them into thin rounds (or half-moons). Finely chop the green onion.

Drain the tofu, pat it dry thoroughly with a paper towel, and cut it into small rectangles (approx. 1 cm x 3 cm). Season the tofu with salt and pepper, then dredge it in some of the cornstarch (approx. 1 tablespoon) until evenly coated. In a large pan, heat the rapeseed oil over medium heat and fry the tofu for 6-8 minutes, until golden and crispy on all sides. Remove the tofu to a plate and set aside.

Prepare the sauce: in a small bowl or cup, mix the soy sauce, chicken broth, honey, and the remaining cornstarch (2 tablespoons). Whisk well with a fork and season with salt and pepper to taste.