Squeeze the sauerkraut a little, drain it, collecting the juice. Cut the tofu into cubes. Peel the ginger and press it through the garlic press into a small bowl or chop it very finely. Mix with the sauerkraut juice, two tablespoons of soy sauce, half of the sesame oil and the sambal ölek (be careful: very hot!). Marinate the tofu in this marinade.
In the meantime, clean and rinse the spring onions and cut them into rings. Remove the skin from the carrots, rinse and cut diagonally into thin slices. Quarter the peppers, clean, rinse and cut lengthwise into strips. Drain the tofu, reserving the marinade. Heat the remaining oil in a large frying pan or wok and fry the tofu on all sides, remove. Stir-fry all the vegetables in the drippings for five minutes. Add collected marinade and cumin, bubble once and do five min with lid closed. Season everything with the remaining sesame oil, a pinch of sugar and maybe soy sauce. Stir in the tofu and peanuts and bring to the table.
Serve with farmhouse bread or baguette.
Nutritional values: per unit approx. 350 calories 27 g fat