1. 1

   Step 1

   Chop the spring onion and sauté it in a pan with a little olive oil for 3 minutes.

   Timer 3 min
2. 2

   Step 2

   Cut the yellow bell pepper, green bell pepper, and carrot into small pieces.

3. 3

   Step 3

   Add the chopped vegetables to the pan, season with salt and pepper, and cook everything together for 3 minutes.

   Timer 3 min
4. 4

   Step 4

   Wash the eggplant, cut it into cubes, and add it to the sautéed vegetables.

5. 5

   Step 5

   Season with additional salt and pepper and cook the mixture for 4 minutes over medium heat.

   Timer 4 min
6. 6

   Step 6

   Cut the tofu into cubes and coat them evenly with the cornstarch.

7. 7

   Step 7

   Fry the tofu cubes in plenty of olive oil until golden brown.

8. 8

   Step 8

   Remove the tofu from the pan and place it on paper towels to drain excess oil.

9. 9

   Step 9

   Add the fried tofu to the pan with the vegetables and toss gently to combine the flavors.

10. 10

    Step 10

    Pour the soy sauce over the stir-fry, stir one last time, and serve immediately.

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