Vegetable Tofu in One Pan

Prepare the vegetables: separate the broccoli into smaller florets, slice the bell pepper and onion thinly. Finely chop the garlic and ginger, slice the carrots, and chop the spring onions.

Drain the tofu, pat it dry, and cut it into approximately 1x3 cm rectangles. Toss with a little salt, pepper, then 1 tablespoon of cornstarch. Heat rapeseed oil in a large pan and fry the tofu over medium heat for 6-8 minutes until golden brown and crispy.

Meanwhile, prepare the sauce: in a bowl, mix together the soy sauce, chicken broth, honey, and the remaining 2 tablespoons of cornstarch. Season with a little salt and pepper, then set aside.