Stew with tofu
Description
The dish is prepared without unnecessary complications. Cut the tofu in half, then cut each half into 8 rectangles. Chill for at least 20 minutes or refrigerate overnight. Place the tofu on a flat dish. In a bowl, whisk together soy sauce, vinegar, sesame oil, and 1 tablespoon of water, then pour over the tofu. Marinate for 5 minutes. Heat rapeseed oil in a shallow frying pan over high heat. Cook the meat substitute until golden, about 1–2 minutes per side. Set the tofu aside. Stirring constantly, sauté the onion in the pan over high heat until browned, about 5 minutes. Add mushrooms and cook for 2 minutes. Add red pepper and the stems of Chinese cabbage, cook for 3 minutes. Then add peas and ginger, continue cooking for 1 minute. Add the marinade, cornstarch mixture, green parts of Chinese cabbage, and tofu. Heat through, season with soy sauce to taste. Serve with lime slices. The dish is ready to be served.